German Pancakes

FOODISTA
9Ingredients
30Minutes
190Calories

Ingredients

US|METRIC
  • 4 eggs (lrgs)
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 3 teaspoons sugar
  • 1 cup milk
  • 2 butter (stks, 16 tbspns divided)
  • 1 fresh lemon
  • loganberry
  • raspberry
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    Directions

    1. Beat the eggs until light and frothy. Add flour, salt, sugar and milk. Beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
    2. Melt 2 tablespoons butter in 10-inch skillet for each pancake. Heat until pan is very hot, but don't allow butter to burn. 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 cover the bottom and slightly up the sides of the pan, without a lot of excess. This will produce a giant, crepe-like pancake.
    3. Check the cake by gently lifting the edge with a spatula. When it is nicely browned, turn the cake. The second side will brown quickly.
    4. Place the pancake onto a warm plate, sprinkle with cinnamon-sugar then lemon juice, then spread with jam. Roll up as for a jellyroll, sprinkle again with cinnamon-sugar, cut into two pieces, and serve.
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    NutritionView More

    190Calories
    Sodium20% DV480mg
    Fat9% DV6g
    Protein18% DV9g
    Carbs9% DV26g
    Fiber12% DV3g
    Calories190Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol150mg50%
    Sodium480mg20%
    Potassium220mg6%
    Protein9g18%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber3g12%
    Sugars6g12%
    Vitamin A4%
    Vitamin C35%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.