Pfannkuchen (German Pancakes)

6-8
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Recipe source: Saveur (April 2004)"

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (216.5 g)
  • Calories 307.1
  • Total Fat - 10.4 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 222.4 mg
  • Sodium - 280.6 mg
  • Total Carbohydrate - 40.9 g
  • Dietary Fiber - 2.5 g
  • Sugars - 13.5 g
  • Protein - 13.3 g
  • Calcium - 152.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 18.8 mg
  • Thiamin - 0.1 mg

Step 1

Lightly beat eggs in a large bowl and then beat in the flour, salt and 1 tablespoon of the sugar and then the milk, beat until smooth.

Step 2

Heat a large nonstick skillet over medium heat until hot. Grease skillet with 1 teaspoon butter. For each pancake, pour 1/2 cup of the batter into the skillet. Working quickly, swirl batter to evenly coat bottom of skillet, forming a large, thin pancake. Cook pancake until bubbles appear on the surface (1 1/2 - 3 minutes). Carefully flip pancake with a spatula and cook on the other side until pale golden (30 seconds).

Step 3

Transfer pancake to a clean surface, better side facing down. Generously sprinkle pancake with some of the remaining sugar and cinnamon, squeeze some juice from lemon on top, then spread some of the jam over all. Roll pancake up jelly roll style, cut in half crosswise and transfer to a warm plate. Dust pancake with more sugar and cinnamon. Sprinkle pancake with a little kirschwasser, if using, and carefully ignite with a kitchen match, if you like. Repeat process 7 more times, greasing skillet only if needed, making 8 pancakes in all.

Tips & Variations


No special items needed.

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