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German Pancakes

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Ingredients
  Eggs 3
  Sifted flour 3⁄4 Cup (12 tbs)
  Salt 1⁄8 Teaspoon
  Sugar 1 Teaspoon
  Milk 1 Cup (16 tbs)
  Butter/Margarine 1 Tablespoon
  Cinnamon To Taste
  Lemon 1
  Huckleberries 1⁄4 Cup (4 tbs), cooked and sweetened
Directions

GETTING READY
1) Preheat the skillet to moderate temperature. ( It should be 12 to 18 inches across)

MAKING
2) Take a clean bowl and whisk the eggs gently.
3) Add salt, sugar, milk, and flour. Beat the batter to light and fluffy.
4) Now, take butter and melt it in the preheated skillet. The butter should be enough to be able to spread well to cover the sides and base of the skillet.
5) Take a tablespoon and with the tip of it, pour 4-6 spoons full of batter on the skillet. Drape the batter evenly around the skillet.
6) Cook till bubbly and then turn the pancake over and cook the other side.
7) Place the pancake on a hot platter and drizzle cinnamon and sugar on it. Pour some lemon juice on top and cover with huckleberries.
8) Roll the pancake over and cut it in two portions. Repeat the process with the remaining batter.

SERVING
9) Serve warm and immediately after filling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Dessert
Method: 
Sprinkling
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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