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German Egg Pancakes

A historical recipe from Pennsylvania Dutch Cooking, by Anonymous.

A historical recipe

Pennsylvania Dutch Cooking, by Anonymous. Project Gutenberg eBook #26558.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Pennsylvania Dutch Cooking, by Anonymous. Digitised by Project Gutenberg, eBook #26558 (https://www.gutenberg.org/ebooks/26558). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 5 eggs, separated 1/2 cup milk 1 cup flour, sifted Put the yolks of 5 eggs in a bowl and beat until very light.
  2. Add the milk and flour gradually and mix into a smooth batter which is not too thick.
  3. Fold in the stiffly beaten egg whites.
  4. Drop large spoonfuls on a hot greased griddle.
  5. Serve hot sprinkled with sugar or spread with currant or other tart jelly or jam.