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German Pancakes















Trans-fat Free


4 large eggs
1 cup all-purpose flour
¼ teaspoon salt
3 teaspoons sugar
1 ⅓ cups milk
1 cup butter
1 x cinnamon sugar
to taste
1 x lemon juice
to taste
1 x fruit jam
suggested are loganberry, boysenberry or seedless raspberry , to taste


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 tablespoons 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 the pan, but not a lot of excess. This will produce a giant, crepe-like pancake.

Check the cake by gently lifting the edge with a spatula.

When it is nicely browned, turn 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 42974% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 227mg 76%
Sodium 385mg 16%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 17g
Vitamin A 24% Vitamin C 0%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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