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To serve each large, crepe-like pancake,
it is first sprinkled with cinnamon-sugar and fresh lemon juice,
spread with a berry jam, rolled up like a jelly roll, cut into
two pieces and sprinkled with more cinnamon-sugar.
- 4 large eggs
1 cup all-purpose flour
1/4 teaspoon salt
3 teaspoons granulated sugar
1 1/3 cups milk
2 sticks (16 tablespoons) butter - divided use
- Juice of 1 fresh lemon
- Loganberry, raspberry or boysenberry
- Beat the eggs until light and frothy.
Add flour, salt, sugar and milk. Beat for 5 minutes more. The
batter will be thin, but very smooth and creamy.
- Melt 2 tablespoons butter in 10-inch skillet
for each pancake. Heat until pan is very hot, but don't allow
butter to burn. Ladle in enough batter with one hand so that,
with the other hand holding the skillet handle and rotating the
skillet, there is just enough batter to cover the bottom and
slightly up the sides of the pan, without a lot of excess. This
will produce a giant, crepe-like pancake.
- Check the cake by gently lifting the edge
with a spatula. When it is nicely browned, turn the cake. The
second side will brown quickly.
- Place the pancake onto a warm plate, sprinkle
with cinnamon/sugar then lemon juice, then spread with jam. Roll
up as for a jelly roll, sprinkle again with cinnamon/sugar, cut
into two pieces, and serve.
Makes 8 pancakes.
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