Growing up my old country grandmother made German pancakes in her basement summer kitchen and it was always a contest to see who could pack away the most; the only topping permitted was her home-made raspberry syrup. We still make them at home, especially for big gatherings and drive-by relatives and friends, but the topping repertoire has expanded considerably with the passing generations in addition to relying on a well-seasoned pair of iron skillets and the butter in the batter to cook the cakes instead of a heaping teaspoon of Crisco to add 'richness' to each one.



Mrs. skidoo surveys the topping for all other toppings....