My French-Canadian grandmother used to make something called Pfannhaus, or something like that. She was married to a German, and probably got it from his family. She died in 1958, and the recipe died with her. As I recall, it was much smoother and milder than scrapple. She'd bake it like a meat loaf, and then my mom would cut off cold slices and fry them and serve them with syrup. As I recall, it was like heaven to eat it - but I haven't had it since I was ten. Anybody know anything about it?
-Joe Offer, former Detroiter-