Monday, May 12, 2014
German egg pancakes
I'm really enjoying making things from the Pennsylvania Dutch cookbooks and these little German egg pancakes are no exception. They were easy and quite hearty from all the eggs in them. They taste almost like a crepe - just a thick and fluffy one. These pancakes were perfect topped with strawberries (though I think any berry or mix of berries would work) and a touch of real maple syrup. The cookbook also suggested molasses as a topping and I also think a jam smeared on them would be good.
I love making breakfasts like these on the weekend (plus most people know i have a bit of a pancake obsession). It's such a wonderful treat to have a relaxing morning where you can actually sit, eat, and enjoy a nice meal that isn't rushed while you are trying to get to work (or at your desk when you get to work like mine usually is). We ate these before we went for a hike at a nearby park to look for spring wildflowers last Saturday. These pancakes kept us full for our walk where we saw a lot of spring wildflowers, birds, and a couple of turtles.
German egg pancakes
5 large eggs
1 cup all-purpose flour
pinch of sea salt
1/2 cup whole milk
butter for cooking
Carefully crack and separate the eggs placing the yolks in one medium bowl and the whites in another medium bowl.
Whisk the egg whites until they form stiff peaks (use a hand mixer, if desired). Set aside.
Whisk the egg yolks until they lighten. Whisk in the flour, milk, and salt until well-combined. Then fold in the egg whites.
Heat a griddle until hot and grease with some butter. Add the batter 1/4 cup at a time and cook until the pancakes are golden and begin to bubble. Flip and continue to cook until golden. Repeat until all the batter is used.
Serve hot with your preferred toppings.
What was I cooking one year ago?: cold German potato salad
Two years ago?: chicken shawarma wraps
Three?: strawberry, spinach, and feta salad
4?: bog salad with maple vinaigrette