German Pancakes

-from Nicole & Jesson
6 eggs
1 cup milk
1 cup flour
1/2 t. salt
2 T. butter (to grease pan)
1 to 1/2 c cup sugar
3/4 cup buttermilk
1/2 cup butter
2 T. corn syrup
1 t. baking soda
2 t. vanilla
Place the eggs, milk, flour and salt in blender. Cover and process until smooth. Pour batter into buttered 9×13 pan. Bake uncovered at 400 degrees for 20 minutes. Note: pancakes will rise way over top of pan and then fall- this is normal.
While baking cakes, combine first 5 syrup ingredients in a saucepan. Bring to a boil. Boil fo 7 minutes. Removed from heat and stir in vanilla.
Dust pancakes with powdered sugar and serve immediately with syrup.


Thin Pancakes

-from Bjorklunds
3 eggs
3 cups milk
3/4 t. vanilla
3 T. butter, melted
2 1/4 cups flour
3/4 t. baking powder
1 1/2 T. sugar
Mix all ingredients together. Batter will be thin and runny. Pour 1/4 cup at a time into a greased pan. Swirl batter around ban to coat and make pancake thin. Flip when edges are beginning to brown. Remove and serve covered with butter and sugar. Roll up and eat! Note: makes quite a few


Banana Bread

-from Grandma Thiesse
1/2 cup shortening
1 cup sugar
2 eggs
1 t. soda
1 T. milk
2 cups flour
3 mashed bananas
1/2 cup nuts (optional)
Cream together shortening and sugar. Add eggs, beaten well. Mix in soda and milk. Then add flour, bananas and nuts. Bake at 325 degrees for one hour in a loaf pan.

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