German Pancakes – a delicious recipe with eggs, flour, salt, sugar, milk, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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.
670
kcal
Calories
53
g
Fat
34
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 eggs lrgs, 1 cup all purpose flour, 1 teaspoon salt, 3 teaspoons sugar, and more.
Yes, German Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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