German Pancakes

READY IN: 12mins
Recipe by Scoutie

These look quite good, economical and impressive to boot! I think topping with fresh berries would be the way to go for me. I will probably use whole or 2% milk. From Cooking Light 1996. Posted for ZWT 2010.

Top Review by luvinlif2k

These were AWESOME! The best part of our ZWT6 breakfast! They cooked up very nicely. In the absence of apricot preserves, I made two with orange marmalade and the rest with cottage cheese and either apple butter or stewed berries. When I asked for reviews I got four hands for 5 stars! Thanks for sharing. Reviewed for ZWT6.

Ingredients Nutrition

Directions

  1. Combine first 3 ingredients in a medium bowl; stir well.
  2. Combine milk and egg in a small bowl; stir well. Add to flour mixture, stirring well with a wire whisk.
  3. Coat a 10-inch nonstick skillet with cooking spray, and place over medium-high heat until hot. Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
  4. Lift edge of pancake carefully with a spatula to test for doneness (pancake is ready to turn when it can be shaken loose from pan and the underside is lightly browned). Turn pancake over, and cook an additional 30 seconds.
  5. Place pancake on a towel, and let cool.
  6. Repeat procedure with remaining batter. Stack pancakes between single layers of wax paper or paper towels to prevent sticking.
  7. Spread 1 tablespoon preserves over each pancake, and roll up. Garnish with orange slices and raspberries, if desired. Sprinkle with powdered sugar, if desired.

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