GERMAN PANCAKE

GERMAN PANCAKE This pancake puffs up over the top of the pan - it has an eggy-soft middle and is browned and crusty on the outside. For a sumptuous brunch serve it with fat sausages, baked bananas with vanilla ice cream, and watermelon balls. 4 eggs 2/3 cup flour 1 teaspoon salt 2/3 cup milk 3 tablespoons butter

Butter a heavy, 10-inch oven-proof skillet. Preheat oven to 450 degrees F. Beat the eggs with a fork to blend. Slowly add flour, beating constantly. Stir in salt and milk. Pour the batter into the skillet and drop the butter by teaspoonfuls into the batter, spreading evenly. Bake for 15 minutes, then reduce heat to 350 degrees and bake another 10 minutes. Remove from oven and sift powdered sugar over the top. Serve with heated maple syrup. Serves 4. [Note: Or substitute a squeeze of lemon for the maple syrup.]

VALENTINE COOKIE 1/2 cup butter 3/4 cup packed brown sugar 1 teaspoon vanilla 1 egg 1 cup plus 2 tablespoons unbleached flour 1/2 teaspoon baking soda 1/2 teaspoon salt 6 oz. package semi-sweet chocolate chips 1/2 cup chopped walnuts

Grease two heart-shaped pans. (You can also drop the dough onto greased cookie sheets.) In a large bowl, beat the butter and brown sugar until creamy. Beat in the vanilla and the egg. Mix in flour, soda, and salt, then add the chocolate chips and nuts. Divide dough in half and spread in pans, or shape onto greased cookie sheets. Bake at 375 degrees F. for 10 to 15 minutes. Cool in pans for 10 minutes, then remove and cool completely. Makes 2 big cookies.