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| GERMAN PANCAKES | |
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This is an old German recipe, very easy to make yet very yummy! My grandmother used to make these for me every Sunday morning when I lived in Germany. Enjoy! 6 eggs 1 cup milk 1 cup all-purpose flour 1/2 cup sugar butter Beat the eggs with the sugar. Stir in milk and flour. Beat until smooth. Heat a large non-stick skillet and melt a small amount of butter with it. Pour enough of the pancake batter onto the skillet to cover the whole pan in a thin layer. Once the edges have tiny bubbles, it's time to flip. Use a large spatula for this. It doesn't take much time on the second side. Continue baking the rest of the pancakes like this. The pancakes do not fluff up like typical American-style pancakes. Top with your choice of applesauce, cinnamon sugar or syrup. After adding topping, fold pancakes in half with the topping on the inside and lightly sprinkle cinnamon sugar over top. Finished! Submitted by: Mandy Jesson | |
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recipe reviews #187891
Bill Hibbett (West Virginia) says:
Learned to make these as a child from my German grandmother. I use less eggs. You need to quickly spoon the batter into the pan. If you pour it you get an entirely different texture. I use a 12 inch frying pan. If they are made correctly the edges will curl up and expand when turned over. We traditionally had them spread with butter and apricot preserves then rolled up. I prefer boysenberry.
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