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Panhas (aka Scrapple)

Wed, 2009-03-18 12:26 by Tammy  
Recipe Name: 
Panhas (aka Scrapple)
Picture: 
panhasban.jpg
Description: 

Delicious slices of flavorful cooked cornmeal, fried and topped with syrup!

Yield: 

8 servings

Ingredients: 

2 cups cornmeal or corn flour*
4 cups chicken broth
1 tablespoon salt
1/4 teaspoon black pepper
Syrup, for serving

Instructions: 

1. Combine all ingredients and cook over medium heat until mixture is very thick. Stir frequently to avoid sticking, and stir constantly when mixture starts to boil.

2. When cornmeal has thickened (it should be like a very thick cornmeal mush; too thick is better than too runny!), remove from heat.

3. Pour hot mixture into a greased loaf pan. Allow to cool, and then refrigerate overnight or for several hours, covered.

 

 

4. When ready to prepare, remove pan from fridge. Loosen panhas from pan and place the solid "brick" on a cutting board. Using a thin sharp knife, slice into 1/2-inch slices (or thinner if possible).

 

 

5. Heat an oiled griddle or skillet over medium-medium high heat. When griddle is hot, place slices on the griddle to fry. Flip slices after they are browned on the bottom, to brown the other side as well. Panhas should be hot inside, with a crisp outside.

6. Serve slice of hot panhas with maple syrup or homemade brown sugar syrup. Delicious! :)

 

 

 

 

Additional Notes: 

*Corn flour will cook/thicken more quickly than cornmeal, but either will work well. My mom always uses cornmeal.

This recipe is the recipe my mom made during my childhood, with one exception: she used pork broth (and scraps) rather than chicken broth. Since we don't eat pork, I use chicken broth and it works great! My mom always served panhas with her homemade brown sugar syrup.

My parents' ancestors were from Germany and this is a common ethnic food eaten by German descendants in Pennsylvania, Ohio (where I grew up) and elsewhere.

My parents always called it Panhas (pronounced "pawn hoss") but as I was researching the origins of the recipe online, I discovered that the name "Scrapple" is a more common name for this food.

Panhas/Scrapple is usually a family recipe and it seems like most people who have heard of it or make it, use a recipe that was handed down from family members. I'm sure there are many ways to make scrapple; this is my mom's recipe and it's delicious! :)

Preparation Time: 

25 minutes + chilling time

Cooking Time: 

10 minutes

Tammy's Review: 

One of my favorite childhood breakfasts! I still like panhas, although with the syrup it's a little sweet for me as a breakfast, unless it's served with scrambled eggs, whole grains toast, and some fruit or something. :)

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