German Pancakes

Title:
German Pancakes

Yield:
6 Servings

Categories:
Pancakes,
German,
Breakfast




Ingredients:





     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*-


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini