German Pancakes

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* Exported from MasterCook *

 

German Pancakes

 

Recipe By : Cooking Light YEAR: 1996 ISSUE: May PAGE: 116

Serving Size : 3 Preparation Time :0:00

Categories : Breakfast

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup all-purpose flour

1 tablespoon sugar

1/8 teaspoon salt

3/4 cup skim milk

1 egg

Vegetable cooking spray

6 tablespoons apricot preserves

Orange slices -- optional

Raspberries -- optional

1 1/2 teaspoons powdered sugar -- optional

 

Combine first 3 ingredients in a medium bowl; stir well. Combine milk and

egg in a small bowl; stir well. Add to flour mixture, stirring well with a

wire whisk. Coat a 10-inch nonstick skillet with cooking spray, and place

over cup batter into pan; quickly tilt pan in all directions so batter

covers pan with a thin film. Cook about 1 minute. Lift edge of pancake

carefully with a spatula to test for doneness (pancake is ready to turn when

it can be shaken loose from pan and the underside is lightly browned). Turn

pancake over, and cook an additional 30 seconds. Place pancake on a towel,

and let cool. Repeat procedure with remaining batter.

 

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NOTES : --Cynthia McMahan, Matthews, North Carolina. Stack pancakes between

single layers of wax paper or paper towels to prevent sticking. To serve,

spread 1 tablespoon preserves over each pancake, and roll up. Garnish with

orange slices and raspberries,

if desired. Sprinkle with powdered sugar, if desired. Yield: 3 servings

(serving size: 2 pancakes).