Recipe Detail

German Pancakes

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Number of Servings:


  1. 9 - eggs
  2. 1 1/2 cups - flour
  3. 1 1/2 teaspoons - salt
  4. 1 1/2 cups - milk
  5. 6 tablespoons - melted butter
  6. 3/4 cups - lemon juice (bottled)
  7. 1/4 cups - water
  8. 3/4 cups - sugar
  9. 2 tablespoons - cornstarch
  10. 1/4 cups - water


For pancake:

Using fork, beat eggs 'til blended (or use an electric mixer on low speed to blend).

Add flour and salt to eggs in 4 additions, beating after each one. Add milk in 2 additions, beating well. Lightly beat in butter.

Generously butter bottom and sides of unheated pan (I bake these in a buttered non-stick jelly roll sheet pan).

Pour in batter and bake at 450 degrees F for 20 minutes. Reduce heat to 350 degrees F and bake for 10 minutes more.

Serve with butter, powdered sugar and fresh lemon wedges. Accompany with bacon and fresh fruit.

For Lemon Sauce (if desired):
Boil the lemon juice, water and sugar together. Combine the cornstarch and water in a small dish, and pour into the boiled lemon mixture all at once, stirring well until thickened.


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