Serves 2
30 min
German Thin Pancakes with Lemon
Recipe GLPR253ba2d2aae768
Light and delicate German-style thin pancakes made with separated eggs for an airy texture, topped with fresh lemon juice and a sprinkle of sugar. These delightful crepes are perfect for breakfast or dessert.
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Ingredients
3/4 cup all-purpose flour
1 1/2 tablespoons sugar, plus extra for topping
1/4 teaspoon salt
1 1/2 teaspoons baking soda
3 eggs, separated
3/4 cup milk
1 lemon
Butter for cooking
Directions
In a large mixing bowl, whisk together the flour, 1 1/2 tablespoons sugar, salt, and baking soda.
In a separate bowl, whisk the egg yolks with the milk until well combined.
Pour the milk mixture into the dry ingredients and stir until just combined; the batter should be smooth.
In another clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate the mixture.
Heat a large skillet or griddle over medium-high heat and lightly butter the surface.
Pour about 1/4 cup of batter per pancake onto the griddle, tilting and spreading slightly to create thin pancakes.
Cook for 1 to 2 minutes until the bottom is light golden brown, then flip and cook the other side for about 1 minute until set.
Transfer the cooked pancakes to a serving plate and repeat with the remaining batter, buttering the griddle as needed.
Juice the lemon and drizzle over the warm pancakes. Sprinkle with additional sugar to taste and serve immediately.
