German Pancakes
Description
This German breakfast features Eggs, Flour, Salt, Sugar, Milk. It delivers smooth, comforting richness, sweet, indulgent flavor. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cinnamon sugar Juice of 1 lemon jamsuggested are loganberry, boysenberry or seedless raspberry You will need a LARGE skillet for these
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Beat the eggs until light and frothy.
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Add flour, salt, sugar and milk.
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Beat for 5 minutes more.
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The batter will be thin, but very smooth and creamy.
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Place 2 T of butter into the pan for each pancake.
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Heat until pan is very hot, but don't allow butter to burn.
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Ladle in enough batter with one hand so that, with the other hand holding the skillet handle and rotating the skillet, there is just enough batter to
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cover the bottom and slightly up the sides of thepan, but not a lot of excess.
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This will produce a giant, crepelike pancake.
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Check the cake by gently lifting the edge with a spatula.
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When it is nicely browned, tunr the cake.
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The second side will brown quickly.
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Place the pancake onto a warm plate,
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sprinkle with cinnamon sugar then lemon juice, then
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spread with jam.
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Roll up like a small jellyroll, sprinle again with cinnamon sugar, cut into two pieces, and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 774.2kcal
- % Daily Value *
- Total Fat 55.5g86%
- Saturated Fat 32.9g165%
- Cholesterol 317.1mg106%
- Sodium 1699.8mg71%
- Total Carbohydrate 54.0g18%
- Dietary Fiber 1.6g7%
- Sugars 8.5g
- Protein 15.8g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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