Pfannkuchen or German Pancakes
| Yield: | 2 Servings |
| Categories: | Breakfast, German |
| 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 |
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