April 16, 2018
Breakfast, Desserts, Dairy,
Eggs, German, Stove Top, Vegetarian, Alcohol, Make it from scratch, Flour, Kosher Dairy more
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"Recipe source: Saveur (April 2004)"
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.
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).
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.
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