German Breakfast Pancakes
Make these delicious German breakfast pancakes for your kids at the weekend, serve the pancakes with fresh fruits, jams or whatever toppings you like.
Yield
12 servingsPrep
8 minCook
15 minReady
25 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
sugar
|
|
| ¼ | pound |
butter
melted |
|
| 1 | x |
powdered sugar
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
sugar
|
|
| 113.4 | g |
butter
melted |
|
| 1 | x |
powdered sugar
to taste |
*
|
Directions
Preheat oven to 450℉ (230℃).
Lightly beat eggs with salt.
Gradually add flour to milk, blending until smooth.
Add this mixture and the sugar to the eggs and blend well.
Pour the melted butter into 2 - 8x8 square baking pans.
Add half the batter to each pan and bake for 15 minutes, or until the pancakes rise and puff and are lightly browned.
Lower the temperature to 400 degrees if pancakes are browning too fast.
Sprinkle with powdered sugar and serve immediately with one or more of the toppings suggested below.
Topping Suggestions: Fruit jam, fresh berries, sliced fresh fruit, sour cream, applesauce, sugar and cinnamon.
