Turkey Red Wheat German Pancakes – a delicious recipe with milk, eggs, vanilla, coarse salt, turkey, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat your oven to 450F, placing an eight-inch cast-iron skillet in the oven. Please note oven temperatures may vary. I used a roaster that maxes out at 450F. You could go to 500F on conventional ovens.
2
Mix the milk, eggs and vanilla until smooth.
3
Mix the flour, sugar and salt in a separate bowl.
4
Slowly add the dry flour mixture into the liquid mix until no more lumps show.
5
Add 1 tsp of butter to the hot pan, pour a half of the batter into the hot skillet and bake for 15 to 20 minutes until puffed-up and golden. Remove the pancake to a plate using a big, flat spatula and add toppings. Start this point over, using the remaining batter. Pour batter in thirds for lighter pancakes.
315
kcal
Calories
18
g
Fat
4
g
Carbs
32
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 7 ingredients. The key ingredients include: 1 cup milk, 4 eggs, 1 teaspoon vanilla extract, 1 pinch coarse salt, and more.
Yes, Turkey Red Wheat 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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