German Pancake

4 eggs
1/2 cup flour
1/2 cup milk
2 Tbls. butter

Preheat oven to 425 F. Put the butter in a cake pan (8"x8" for a thick pancake, bigger for a thinner one) and put in the oven to melt.

Beat eggs until light. Add flour and milk and mix until smooth.

Pour the batter into the cake pan with the melted butter, and bake for 20-25 min. until brown.

Serve immediately. Top with what you prefer, such as maple syrup, powdered sugar, jelly/jam, warm applesauce with cinnamon, any kind of fruit topping, whipped cream, etc.

The milk can be substituted with fruit juice for a variation. I like using orange juice.

Pepper Cookies

1/2 cup sugar
1/2 cup maple syrup or corn syrup
1/2 cup butter
1/2 Tbls. vinegar
1 egg
1 tsp. black pepper
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. baking soda
1 tsp. sprinkles (optional)
2 1/2 cups flour

Cook the sugar, maple/corn syrup, butter and vinegar in a pot over medium heat, stirring constantly, until the butter is melted and it boils. Pour into a bowl and chill down to room temperature. Beat in all the other ingredients. It will make a smooth paste.

Wrap the dough in plastic wrap and freeze for 20 minutes or chill longer. It rolls out much easier when it is hard/cold.

Preheat oven to 350 F, and line a cookie sheet with parchment paper.

On a floured surface, roll the dough to about 1/4" thick, then cut out shapes. Place them in the baking sheet with about 1" in between, because they do expand a little.

Bake for 7 minutes. (if they are thicker, or the pan is too crowded, they will require a few more minutes.) They should be slightly golden brown around the edges and look puffed up. Let them repose on the baking sheet until they are relaxed and more cool, then transfer cookies to a cooling rack. They should be thin and hard enough to snap, but slightly chewy when eating.

Makes about 36 cookies.