GERMAN PANCAKES, No. 1
These German Pancakes, a delightful creation from a bygone era, offer a simple yet satisfying breakfast or brunch option. The recipe features a light and airy pancake, cooked to golden perfection, and served with a touch of sweetness. The combination of eggs, flour, and milk creates a tender texture, while the browning process adds a subtle crispness. Enjoy these pancakes with a squeeze of lemon and a dusting of sugar for a classic treat.
Ingredients
- 2 whole Eggs
- 1/2 teaspoon Salt
- 2 1/2 tablespoons All-purpose flour
- 1 cup Milk
- 2 tablespoons Butter
- 2 tablespoons Sugar (Quantity estimated (not specified in original recipe))
- 4 slices Lemon slices (Quantity estimated (not specified in original recipe))
Instructions
- 1In a medium bowl, beat the eggs thoroughly. Add the salt and whisk to combine. Sift in the flour and whisk until just combined. Gradually add the milk, whisking constantly to prevent lumps, until the batter is smooth.
- 2Melt 1 tablespoon of butter in a large frying pan over medium heat. Pour the batter into the pan and cook slowly until the bottom is golden brown, about 10-12 minutes.
- 3Carefully flip the pancake. Add the remaining 1 tablespoon of butter to the pan. Cook the other side until golden brown, about 8-10 minutes.
- 4Serve immediately with sugar and lemon slices, or with your favorite preserves or syrup. The pancake can also be rolled like a jelly roll.