Shaker Gourmet: Specken Dicken

Sorry I didn't get to this last week--I was taken out of commission by this crazy cold that everyone is getting (along with all the family stuff this time of year going on as well). The recipe this week comes from Shaker KarateMonkey, who says:

"I thought since it's that time of year I'd submit a traditional New Year's recipe from my family. We have a giant gathering every year and everybody eats themselves to bursting. For some of my more distant relatives this was often the one time a year when I was guaranteed to see them. Maybe that's why I have such fond memories of these wonderful little german pancakes. These days I'm too far away to make it back often so I usually end up making it for just me and my wife who puts on a brave face every year manages to eat a couple."

Specken Dicken
3 cups sugar
5 well beaten eggs
2 cups dark corn syrup
1 Tablespoon anise seed
1 teaspoon baking soda mixed in a small amount of hot water
1 Tablespoon salt
6 cups rye graham flour
6 cups white flour
bacon, hamburger, or sausage browned and broken up into small pieces (personally I like bacon or cut up cocktail wienies).

Mix all ingredients except the meat together with enough water to make a thin batter. When you're ready to cook, set a small pile of meat on a hot griddle or skillet and pour the batter over it and cook like a pancake. Serve with or without syrup.

KarateMonkey has a few notes on this, all are below the fold!

irst off Specken Dicken is basically rye pancakes with anise (so they kind of taste like black licorice) and meat. I'm aware that it sounds really weird. I grew up eating this stuff and begin to crave it mightily around the beginning of December every year. I understand though if it might be a bit off putting to some. Just try it. It won't kill you, really.

Second, this is my great-grandmother's recipe. She had twelve children. I'll be making it for two this year and cutting everything to roughly 25%. I'll cut the anise a bit more in deference to my wife.

Third the batter is better if you make it the night before and let it sit. When you're ready to cook just add enough water to thin it out to the consistency of think pancake batter.

Fourth and finally, these are a bit more temperamental than regular pancakes. Make sure you thin the batter out enough. Pour them small, and flip the moment bubble break the surface.

Fifth, OK I remembered one more, you're not going to find rye graham flour. Just use rye flour.

If you'd like to participate in Shaker Gourmet, email me at: shakergourmet (at) gmail.com Include a link to your blog, if you have one!