Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pancakes German
Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs
1 c Flour
1/4 ts Salt
3 ts Sugar
1 1/3 c Milk
1 c Butter (2 sticks)
Cinnamon sugar Juice of 1 lemon jam...suggested are
loganberry, boysenberry or seedless raspberry
You will need a LARGE skillet for these...
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.
Place 2 T of butter into the pan 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 thepan,
but not a lot of excess. This will produce a giant,
crepelike pancake.
Check the cake by gently lifting the edge with a
spatula. When it is nicely browned, tunr the cake.
The second side will brown quickly.
Place the pancake onto a warm plate, sprinkle with
cinnamon sugar then lemon juice, then spread with jam.
Roll up like a small jellyroll, sprinle again with
cinnamon sugar, cut into two pieces, and serve.
From Sunday Breakfast, a cookbook for men, NittyGritty
Productions
Courtesy of The Homestead Nashville TN (615) 385-9421
~*HST*-
