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Zubereitung von German Egg Pancakes
- Separate 5 large eggs, placing the yolks in a large bowl and the whites in a separate bowl.
- Whisk the egg yolks until light and pale in color (about 2-3 minutes).
- Gradually whisk in 1/4 cup of milk and 1/2 cup of all-purpose flour, ensuring a smooth batter without lumps. Add a pinch of salt for flavor.
- In a separate clean bowl, beat the egg whites with an electric mixer or whisk until stiff peaks form.
- Gently fold the stiff egg whites into the yolk batter in two additions, being careful not to deflate the egg whites.
- Heat a lightly oiled griddle or large non-stick frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve the German pancakes immediately, sprinkled with powdered sugar, or topped with your favorite jam, preserves, or fresh fruit.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
2g
Carbs
1g
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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups 5 Ingredients Or Less Flat Shapes Pancakes And Waffles Breads Breakfast Eggs Dairy Easy Kid Friendly Spring Eggs Dietary Low Sodium Seasonal Low In Something Taste Mood Savory Number Of Servings 3 Steps Or Less