GERMAN PANCAKES, No. 3
These German Pancakes are a delightful twist on the classic pancake, offering a light and airy texture with a slightly tangy flavor. The recipe combines egg yolks, milk, and flour, then incorporates whipped egg whites for extra fluffiness. Cooked in a hot skillet with butter, these pancakes are golden brown and perfect for a satisfying breakfast or brunch. Serve them immediately with powdered sugar and lemon juice for a truly indulgent treat.
Ingredients
- 4 each Egg yolks
- 1/2 cup Milk
- 3/4 cup All-purpose flour
- 1/8 teaspoon Baking powder
- 1 pinch Salt
- 4 each Egg whites
- 2 tablespoons Butter
- 2 tablespoons Powdered sugar (Quantity estimated (not specified in original recipe))
- 1 tablespoon Lemon juice (Quantity estimated (not specified in original recipe))
Instructions
- 1In a bowl, whisk the egg yolks until very light and fluffy. Add the milk and stir to combine. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. In a separate, clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until just combined.
- 2Place an iron skillet with a close-fitting top over medium heat. Add the butter and let it melt and heat up. Once the butter is very hot, pour enough batter to cover the bottom of the skillet. Immediately cover the skillet with the top. Cook until the pancake is brown on one side, about 8-10 minutes. Remove the top and let the other side brown, about 5-7 minutes. Use a perforated skimmer to remove the pancake from the skillet.
- 3Place the pancake on a plate and sprinkle with powdered sugar and a squeeze of lemon juice. Serve immediately.