German Pancake No. 1

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 eggs
  • ½ teaspoon salt
  • 1 cup milk
  • tablespoons flour
  • 2 tablespoons butter


Beat eggs very thoroughly without separating the yolks and whites; add salt, sift in the flour, add the milk gradually at first and beat the whole very well. Melt 1 tablespoon butter in a large frying pan, turn mixture in and cook slowly until brown underneath. Grease the bottom of a large pie plate, slip the pan-cake on the plate; add the other tablespoon of butter to the frying pan, when hot, turn uncooked side of pancake down and brown. Serve at once with sugar and lemon slices or with any desired preserve or syrup.

Or, when the pancake is nicely browned on the one side, the remaining tablespoon of butter may be heated in another spider and the uncooked side of the pancake turned clown to brown slowly on this frying pan. Slip carefully on large heated platter and serve at once.