German Egg Pancakes
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 413.4
- Total Fat: 5.8 g
- Cholesterol: 12.0 mg
- Sodium: 2,582.9 mg
- Total Carbs: 59.7 g
- Dietary Fiber: 13.6 g
- Protein: 29.6 g
View full nutritional breakdown of German Egg Pancakes calories by ingredient
Introduction
The pancakes are similar to a crepe The pancakes are similar to a crepeNumber of Servings: 1
Ingredients
-
1 cup 1% of Fat free Milk
1/3 cup of egg beaters (to =2 eggs)
1/2 tsp salt
3/4 cup of buck wheat flour (or any other flower you like)
Directions
Preheat a hot griddle or large skillet (cast iron is best). Brush with oil,butter, lard or shortening.
I prepare them in a non stick skillet with cooking spary.
Beat eggs with 1/2 cup of the milk; add flour, salt and beat until smooth.
Add remaining milk and beat until smooth. You can add more milk for thinner pancakes.
Pour about 1/2 cup of batter into the center of the hot pan and tip it in all directions to spread the batter.
When the pancake is brown on the bottom and the edges develop larger bubbles flip the pancake and bake the other side for about the same amount of time, or until cooked through in the center.
Stack pancakes with a small pat of butter between them and keep warm in a 200°F oven until all the pancakes are baked and you're ready to serve!
Serve with honey or brown sugar syrup or fresh fruit
preserves and melted butter or you can also fill them with savory flavors such as sausage and mushrooms etc.
Variation: If you like vanilla, add a teaspoon of pure vanilla to the batter.
Serving Size: make 6 8-10 inch pancakes
Number of Servings: 1
Recipe submitted by SparkPeople user FRAUSCHATZE.
I prepare them in a non stick skillet with cooking spary.
Beat eggs with 1/2 cup of the milk; add flour, salt and beat until smooth.
Add remaining milk and beat until smooth. You can add more milk for thinner pancakes.
Pour about 1/2 cup of batter into the center of the hot pan and tip it in all directions to spread the batter.
When the pancake is brown on the bottom and the edges develop larger bubbles flip the pancake and bake the other side for about the same amount of time, or until cooked through in the center.
Stack pancakes with a small pat of butter between them and keep warm in a 200°F oven until all the pancakes are baked and you're ready to serve!
Serve with honey or brown sugar syrup or fresh fruit
preserves and melted butter or you can also fill them with savory flavors such as sausage and mushrooms etc.
Variation: If you like vanilla, add a teaspoon of pure vanilla to the batter.
Serving Size: make 6 8-10 inch pancakes
Number of Servings: 1
Recipe submitted by SparkPeople user FRAUSCHATZE.