Apr 222013
 

I suppose that many families have traditional recipes that have been passed down the generations.  My Mom’s family has this breakfast recipe that I grew up with and loved—for as long as I can remember.  I have never heard of anyone else making it, but if you recognize this concoction, please comment so we can find out if we are related.

Mom tells me that her Aunt Agnes made it.  And Aunt Agnes—well, Aunt Agnes has been gone a long time.  So the origins of this rich breakfast creation continue to be a mystery.

It is pronounced GON cheese.  I even had to invent the spelling because I have never seen anyone spell it.  I added the “i” so it looked foreign because my Slavic relatives invented it– at least I think they did.  And surprise!  My spell check had no suggestions (Mild disappointment to me.)

I best describe it as scrambled pancake batter, but it is richer than pancakes.  More eggs, more fat.  I often wonder if it was invented from a failed pancake batch and an abundance of eggs from the family chicken house.

I remember watching my Mom eat it by taking a spoonful and drenching it in her coffee cup until the clumps of cooked batter soaked up some of the black coffee.   That always looked good to me, except that I did not like coffee and to this day, still do not like it.  But you can try it—if you like coffee with a sweet pastry, you likely will find this a tasty practice.

My favorite way to eat it is with maple syrup and a dusting of regular sugar, mostly to add a little texture. (Okay,  why lie?  I love sweets)   And as you can tell from the pictures, it is not particularly pretty.  I suspect that my Aunt Agnes did not care much whether it was suitable for photographing.  They were mostly concerned with keeping their family fed during The Great Depression.

I make it now for my grandkids, who enjoy it—with lots of syrup, as most kids would. My son even made it when he was away at college.  And now my two daughters make it for their families.

A new twist—my oldest daughter, Paige, made it using coconut oil in the pan.  It gives it a slightly  coconutty flavor to the dish—one that makes me forget that I am counting calories.  Epic fail.   And if you too are counting calories, don’t make this unless you have plenty of mouths to feed.  Otherwise, it will call your name from the leftover section of your fridge.  Because this is one breakfast dish that reheats perfectly.

So consider yourself warned.  Hopefully, your kids and grandkids will save you from yourself!

(Oh, and this recipe is easily halved, if you wish.)

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Simple, common ingredients

 

 

 

 

 

 

 

 

Gonchiese

2 1/2 cups flour

1/2 cup sugar

1/4 t. salt

1 t. baking powder

6 eggs

2 cups milk

5 T. shortening (Butter Flavor Crisco or coconut oil)

Heat a large electric frypan to 400 degrees.  Add solid shortening  or coconut oil.

Combine the dry ingredients in a large bowl.

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Combine milk and eggs and beat until well combined.

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Stir liquid ingredients into the dry, beating with an egg beater or electric mixer.  Mix until all lumps are gone.100_1894

 

 

 

 

 

Once the frypan is heated, carefully pour batter into the center of the pan.

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Allow the mixture to cook until the bottom is browned.

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Gently lift the batter to allow the uncooked batter to slide to the underside.  Flip the cooked side.

Allow the batter to brown one more time.   Next, using the spatula or spoon, “scramble” the batter to form chunks, stirring as you break it up.

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See– I told you it isn’t pretty!

 

 

 

 

 

 

Turn the pan down to 300 degrees.  Cover and allow to cook until none of the batter remains and all the clumps are cooked through.  Allow to cook for another few minutes.

Turn pan down to warm.

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Serve in bowls with syrup, a dusting of sugar, or, dipped into your morning coffee, as shown.

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Refrigerate leftovers.  Can be reheated in the microwave.

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Share with the grand littles.

 

 

 

 

 

 

 

 

 

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Here is the Ziplist version for you:

 

Gonchiese—a family mystery food.

Ingredients

  • 2 1/2 cups flour
  • 1/2 cup sugar
  • 1/4 t. salt
  • 1 t. baking powder
  • 6 eggs
  • 2 cups milk
  • 5 T. shortening (Butter Flavor Crisco or coconut oil)

Instructions

  1. For detailed and pictured directions, go to: {http://www.onlymybestrecipes.com/gonchiese-our-mystery-family-breakfast-recipe/}
  2. Heat a large electric frypan to 400 degrees. Add solid shortening or coconut oil.
  3. Combine the dry ingredients in a large bowl.
  4. Combine milk and eggs and beat until well combined.
  5. Stir liquid ingredients into the dry, beating with an egg beater or electric mixer. Mix until all lumps are gone.
  6. Once the frypan is heated, carefully pour batter into the center of the pan.
  7. Allow the mixture to cook until the bottom is browned, as shown.
  8. Gently lift the batter to allow the uncooked batter to slide to the underside. Flip the cooked side.
  9. Allow the batter to brown one more time. Next, using the spatula or spoon, "scramble" the batter to form chunks, stirring as you break it up.
  10. Turn the pan down to 300 degrees. Cover and allow to cook until none of the batter remains and all the clumps are cooked through. Allow to cook for another few minutes.
  11. Turn pan down to warm.
  12. Serve in bowls with syrup, a dusting of sugar, or, dipped into your morning coffee, as shown.
  13. Refrigerate leftovers. Can be reheated in the microwave.
http://www.onlymybestrecipes.com/gonchiese-our-mystery-family-breakfast-recipe/

 

 

 Posted by at 10:35 pm

  4 Responses to “Gonchiese—our mystery family breakfast recipe.”

  1. We spelled it differently but it’s an adaptation of a German dish called schmarren. Since Slovenia is so close to Austria, I suspect the whole region shared a common cuisine. Here’s a description that is similar to ‘gaunchies’. http://www.wordnik.com/words/kaisersmarrn and a recipe here:http://www.bakespace.com/recipes/detail/SCHMARREN—GERMAN-SCRAMBLED-PANCAKES/14914/

    • Okay– I never knew how to spell it, so we guessed. Do you make it?
      Thanks for the info– I tell people that it is kind of like scrambled pancakes. I remember having them at Tata’s house where she cooked on her big old fashioned stove.
      I am very excited to read about it!

      • I made it very often when my boys were growing up. These days it is a holiday dish for those times when the boys and their families come together. I make it a little differently:

        2 eggs
        1 cup milk missed with 1/2 tsp of vanilla
        1 cup of flour mixed with 2 tsp. of baking powder, 1/4 tsp of salt.

        Mix until batter is smooth. Heat 2 tablespoons of canola oil in frying pan until a drop of batter fries on contact. Pour batter into hot oil and scramble quickly. When chunks of batter are formed then turn heat down continuing to scramble until they start to brown. When finished serve up on plates and sprinkle as much sugar on top as you want.

        • For some reason, I could not spell Slovenia, talk about blank, even looked it up and could not find it. Guess at 83, you can use that as an excuse. But my Moms’ family came from Slovenia and they spoke the language all the years I was growing up. To my sadness, they did not want us to know what they were saying. I do know the bad words , however. Mom also made dumplings with dough you rolled out, put bread crumbs and I think cinnamon inside, had rolled it out like rolls, put in clean cloth and put it in the juice of what ever you were cooking, and when it was done, unrolled it, cut it up in pieces like cinnamon rolls. Anyone know that one???? Sounds strange but I prefer that to regular dumplings.

          Not as doughy.

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