German Lemon Currant Pancakes
"This is served with German Lemon Pancake Sauce."
Original is 4 servings
Ingredients
- Dry
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- Wet
Nutritional
- Serving Size: 1 (263.6 g)
- Calories 501.1
- Total Fat - 26.4 g
- Saturated Fat - 12.6 g
- Cholesterol - 490.1 mg
- Sodium - 727.6 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 4.5 g
- Sugars - 16.8 g
- Protein - 22.9 g
- Calcium - 339.8 mg
- Iron - 3.9 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine dry ingredients and sift into mixing bowl. Add currants so they get floured.
Step 2
In another bowl, beat eggs slightly, then add sugar gradually beating until light and lemon colored.
Step 3
Stir in lemon rind.
Step 4
Add dry ingredients alternately with the milk, blending them all together until the mixture is smooth.
Step 5
Add in butter and lemon juice.
Step 6
For each pancake, pour about 2 tablespoons of batter onto a hot, lightly greased griddle at medium heat.
Step 7
Brown one side, flip over and brown the other side. STIR the batter before pouring. The currants like to settle quickly.
Tips
No special items needed.
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