Autumn is the perfect time to start the day with pancakes. Served with fruit and bacon or sausage, pancakes can also make a cozy dinner. Drizzled with maple syrup or dotted with apple butter, here are a few varieties to sample.

Note: A reader who tried the oatmeal muffin recipe in the Oct. 5 “Northwoods Cooks” said that, with the amount of salt listed in the cookbook, they were too salty. Similar online muffin recipes have 1/2 to 1 teaspoon salt, while this recipe called for 2 teaspoons.

She said she added a cinnamon-sugar sprinkling on the top with walnuts, and other than being slightly salty they were very good.

Pannekoeken is the Dutch word for pancakes. These pancakes are actually baked in a pan! This recipe is from “Faith Bites” published by Faith Baptist (now Faithbridge) Church.

Pannekoeken

1/2 cup butter

5 eggs

1-1/4 cups milk

1-1/4 cups flour

Preheat oven to 425 degrees. Put butter in 9-by-13-inch pan to melt while oven is preheating. Beat eggs until light. Gradually add milk, then flour; mix with a wire whisk. Chopped up fruit such as apples can be added if you with. Bake 20 to 25 minutes.



This filled pancake from “The Global Gourmet,” featuring recipes from the Concordia Language Villages near Bemidji, can be brought to the table right in the skillet.

German Apple Pancakes

3 large eggs

3/4 cup milk

3/4 cup all-purpose flour

1/2 teaspoon salt

1-1/2 teaspoons butter

Filling:

1 pound (6 to 8 tart apples), peeled and thinly sliced

1/4 cup butter

1/4 cup sugar

Dash of cinnamon, nutmeg and ginger to taste.

Heat oven to 450 degrees. Beat eggs, milk, flour and salt together until very smooth. In a heavy, 12-inch skillet, melt 1-1/2 teaspoons butter. When quite hot, pour batter into skillet and bake 15 minutes. Reduce oven temperature to 350 degrees and bake about 10 minutes or until brown. Saute apple slices lightly in 1/4 cup butter and stir in sugar. Season to taste with cinnamon, nutmeg and ginger. Cook apples over medium heat until tender. Place pancake on platter. Spoon half of filling over half of pancake and fold the other half of pancake over it. Spoon on remaining filling. If desired, drizzle with 2 tablespoons melted butter and sprinkle with powdered sugar or top with whipped cream. Makes 4-6 servings.



Top these savory pancakes from allrecipes.com with applesauce or maple syrup and serve with brats or sausages.

German Potato Pancakes

2 eggs

2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon pepper

6 medium potatoes, peeled and shredded

1/2 cup finely chopped onion

1/4 cup vegetable oil

In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.



This recipe is from “North Country Cabin Cooking” and is best served right out of the oven with syrup or jam.

Finnish Oven Pancakes

4 eggs

4 cups milk

2 cups flour

1/4 teaspoon salt

1 teaspoon sugar

Preheat oven to 450 degrees. Mix all ingredients. In each of two 9-by-13-inch pans, melt 1 tablespoon of butter in preheating oven. Remove pans from oven when butter is melted and divide ingredients between the two pans. Bake for about 15 minutes, or until crispy brown on the edges and golden and bubbly on top.



Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com or by mail to the Park Rapids Enterprise, 203 Henrietta Ave. North, Park Rapids, MN 56470 and they may appear in a future issue.