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GERMAN ; eas 7 cup ae flour
ablespoon sugar cup mi
PANCAKES Va an a 2 Fat soft butter

Heat oven to 400°. Butter well two 9” cake pans. Put eggs into OSTERIZER con-
tainer, cover and process at STIR until light yellow in color. Push MIX button, remove
cover and add remaining ingredients; process until smooth. Pour into prepared pans
and bake for 20 minutes, then reduce heat to 350° and bake 10 minutes. Slide onto hot
plates. Serve with lemon slices, powdered sugar and butter. Syrup, jelly, honey or

flavored butters may also be served. Yield: two 9” pancakes
FRENCH 1 cup sifted flour Y teaspoon salt
PANCAKES 3 eggs — 1 tablespoon melted butter

1% cups milk

Put all ingredients into OSTERIZER container, cover and process at MIX until smooth.
Heat a small fry pan, brush with butter and pour in enough batter to cover the bottom.
Tip and roll the pan if necessary in order to spread the batter thin and evenly. Brown
on one side. When top is set, turn pancake. Sprinkle with confectioners’ sugar and
roll jelly-roll fashion. Keep in warm oven before serving. Yield: eight 7” pancakes

Orange Butter Sauce for French Pancakes:

4 egg yolks 2 tablespoons brandy

2 tablespoons orange marmalade Yq, pound melted butter
Put all ingredients except butter into OSTERIZER container, cover and process at
MIX until blended. Remove feeder cap and add melted butter in slow steady stream
until mixture is creamy and slightly thick. Spread on cooked pancake and roll. Pour

heated cognac over pancakes. Ignite and blaze. Yield: 1 cup
POTATO Z eBEs k. aeaees Ne :

2 small onion 4, teaspoon baking powder
PANCAKES 1 teaspoon salt 3 cups cubed raw potato

Put eggs, onion, salt, flour, baking powder and % cup of potato cubes into OSTER-
IZER container, cover and process at GRATE until potatoes have gone through the
blades. Stop OSTERIZER and add remaining potatoes, cover and process at CHOP
only until all potato cubes have passed through processing blades. Use a rubber spat-
ula to help guide potatoes to processing blades. Do not overblend! Pour onto a hot
well-greased griddle. Fry until golden brown. Drain on absorbent paper.

Yield: 12 pancakes

CHEESE y eggs : roca ar. butter
2 teaspoon sa tablespoons light cream
BLINTZES 1 cup water Yq teaspoon salt
1 cup sifted flour Butter for frying

1% cups cottage cheese

Put 1 egg, %% teaspoon salt, water and flour into OSTERIZER container, cover and
process at MIX until smooth. Pour 2 tablespoons of batter onto hot griddle and fry on
one side only until lightly browned, using low heat. Remove each pancake onto a
clean cloth, cooked side up. Cool. Stir 1 cup of the cottage cheese and the remaining
egg and butter together. Spread a little on each pancake, fold over from both sides,
then roll loosely. Sauté in hot butter. Put the cream, remaining cottage cheese and
salt into a MINI-BLEND container. Process at BLEND until smooth. Spoon onto hot
blintzes and serve immediately. Yi

ield: 4 servings

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