German egg pancakes

Disclaimer:
This is not my recipe, just a readitlater, I will customize it soon

German egg pancakes

German egg pancakes are an egg-based pancake that make for a filling and delicious breakfast. These pancakes are perfect for breakfast, lunch, or breakfast for dinner.

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German egg pancakes are crepe-like in flavor due to the higher ratio of eggs to flour than in regular pancakes. This also makes them higher in protein than regular pancakes. They have a different texture than flour based pancakes as well - slightly more dense.

These German egg pancakes are great topped with butter, fresh berries, and/or real maple syrup. Jam would also be a nice topping on these pancakes with a touch of butter. I prefer berries, but apples, peach, etc. would also be good.

There is not sugar in this recipe. So, German egg pancakes are not sweet in flavor and this really makes them a great base for a sweet topping.

I love when a pat of butter melts on some warm pancakes straight off the griddle. The addition of maple syrup and fresh berries makes a delightful combination. I like fresh strawberries, raspberries, and blueberries a lot with these pancakes.

For these pancakes, you separate the eggs and beat the whites of the eggs until they form still peaks. Then you mix the remaining ingredients and fold in the whites. Doing this allows the pancakes to be light and fluffy.

Serve the pancakes with a side of breakfast sausage or bacon if you desire. I always like to have a savory meat with my pancake breakfast.

I use a cast iron griddle pan to make my pancakes. This gives a lot of cooking space to maneuver a spatula and to cook several pancakes at one time.

Give these pancakes a try one weekend! They are a tasty change-up from your usual pancakes.

German Egg Pancakes

German egg pancakes are an egg-based pancake that make for a filling and delicious breakfast. These pancakes are perfect for breakfast, lunch, or breakfast for dinner.

Ingredients

5 large eggs
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup whole milk
butter, for cooking

Instructions

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.

German egg pancakes

German egg pancakes