1.07.2013

Specken Dicken Recipe



For more on Specken Dicken, read my post about our family Traditions.


Specken Dicken

2 c. white flour

2 c. dark flour (graham whole wheat or graham rye, if available)

½ c. sugar

1 egg

1 tsp. salt

1 to 2 tsp. anise seed

1 T. dark corn syrup

Buttermilk, enough to make batter just right, about 2 quarts

1 tsp. baking soda dissolved in a little warm water

Bacon, cooked and cut into little pieces

Metwurst, sliced in little pieces and then cooked
 

Combine ingredients (flour through baking soda) as you would for making pancakes, combining wet ingredients first and stirring in the dry ingredients. (Add more of the buttermilk as needed.) Place a few pieces of each meat on hot griddle (medium-high heat) and cover with pancake batter for regular-size pancakes. Flip when bubbles appear and begin to dry. Serve with butter and dark Karo syrup or regular pancake syrup.


I shared this recipe on Full-Plate Thursday at Miz Helen's Country Cottage. Check out all the great recipes at her Linky Party!

3 comments:

  1. Yum! Love these! Actually just had these uptown last night.

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    Replies
    1. Can you believe I have never been to a specken dicken supper in town??? I have no idea what anyone else's specken dicken is like, because Grandma's recipe is the only one I've ever eaten!

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  2. Hi Mindy,
    Your Specken Dicken looks delicious, I need to try these. Thank you so much for sharing in Full Plate Thursday's Two Year Anniversary Party.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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