| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
German, Breakfast |
2 |
Servings |
INGREDIENTS
| 1 |
|
Pancake – 2 servings |
|
|
Combine and stir until smooth: |
| 4 |
|
Beaten egg yolks |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Lukewarm milk |
| 1/4 |
c |
Lukewarm water |
| 3/4 |
ts |
Salt |
| 1 |
tb |
Sugar |
|
|
Grated rind of one lemon |
|
|
Beat until very stiff: |
| 4 |
|
To 5 egg whites |
|
|
Fold them into the yolk mixture. Melt in a heavy 10-inch |
|
|
Skillet: |
| 2 |
tb |
Butter |
|
|
When the skillet is hot, pour in the pancake batter. Cook |
|
|
It over a medium heat, partly covered with a lid, for about |
| 5 |
|
Minutes. Or the batter may be cooked until it begins to |
INSTRUCTIONS
set and then be placed briefly in a preheated 400 degree oven until it is
puffed and firm. Cooking time in all is about 7 minutes. It should puff up
well, but it may fall, so serve it at once with: Confectioner's sugar and
cinnamon or lemon juice; covered with jam or jelly and rolled; or with
wine, fruit, or rum sauce.
From the Joy of Cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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