German Pancakes

Vegetarian
Health score
2%
German Pancakes
45 min.
3
230kcal

Suggestions


Start your morning off right with these delightful German Pancakes, a perfect blend of simplicity and flavor that will impress your family and friends alike! These delectable pancakes are not just easy to make but also vegetarian, making them an ideal choice for everyone at the breakfast table. With just a few pantry staples, you can whip up a batch that will leave everyone craving more.

What sets these pancakes apart is their unique texture and versatility. Light and fluffy, they serve as a wonderful canvas for your favorite toppings. Spread a layer of sweet apricot preserves for a burst of fruity flavor, and let your culinary imagination run wild! Whether served as a luxurious brunch dish or a sweet dessert, these pancakes are sure to delight at any meal. At only 230 calories per serving, they provide a guilt-free indulgence that won’t weigh you down.

Perfect for a cozy weekend morning or a casual get-together with friends, these German Pancakes can be made in just 45 minutes, leaving you plenty of time to enjoy your meal. Garnish them with fresh orange slices and raspberries for a pop of color and a refreshing taste. With their impressive caloric breakdown of 10.81% protein, 6.63% fat, and 82.56% carbs, they can easily fit into a balanced diet. So why wait? Treat yourself and your loved ones to this delightful breakfast experience!

Ingredients

  • tablespoons apricot preserves 
  •  eggs 
  • 0.5 cup flour all-purpose
  • 0.1 teaspoon salt 
  • 0.8 cup skim milk 
  • tablespoon sugar 

Equipment

  • bowl
  • frying pan
  • paper towels
  • whisk
  • wax paper
  • spatula

Directions

  1. Combine first 3 ingredients in a medium bowl; stir well.
  2. Combine milk and egg in a small bowl; stir well.
  3. Add to flour mixture, stirring well with a wire whisk.
  4. Coat a 10-inch nonstick skillet with cooking spray, and place over medium-high heat until hot.
  5. Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
  6. 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.
  7. Place pancake on a towel, and let cool. Repeat procedure with remaining batter. Stack pancakes between single layers of wax paper or paper towels to prevent sticking.
  8. Spread 1 tablespoon preserves over each pancake, and roll up.
  9. Garnish with orange slices and raspberries, if desired.
  10. Sprinkle with powdered sugar, if desired.

Nutrition Facts

Calories230kcal
Protein10.81%
Fat6.63%
Carbs82.56%

Properties

Glycemic Index
59.45
Glycemic Load
15.29
Inflammation Score
-3
Nutrition Score
6.9530434754232%

Flavonoids

Catechin
0.12mg
Epicatechin
0.11mg
Kaempferol
0.02mg
Quercetin
0.12mg

Nutrients percent of daily need

Calories:229.83kcal
11.49%
Fat:1.74g
2.68%
Saturated Fat:0.53g
3.28%
Carbohydrates:48.74g
16.25%
Net Carbohydrates:48.06g
17.48%
Sugar:24.56g
27.28%
Cholesterol:56.4mg
18.8%
Sodium:159.29mg
6.93%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.38g
12.76%
Selenium:13.61µg
19.45%
Vitamin B2:0.26mg
15.28%
Vitamin B1:0.2mg
13.58%
Phosphorus:118.28mg
11.83%
Folate:46.64µg
11.66%
Calcium:100.29mg
10.03%
Manganese:0.16mg
8.22%
Vitamin B12:0.49µg
8.1%
Iron:1.42mg
7.9%
Vitamin B3:1.33mg
6.64%
Vitamin D:0.97µg
6.45%
Vitamin A:286.15IU
5.72%
Vitamin B5:0.54mg
5.43%
Potassium:175.72mg
5.02%
Vitamin C:3.52mg
4.27%
Zinc:0.64mg
4.24%
Copper:0.08mg
4.11%
Vitamin B6:0.08mg
3.88%
Magnesium:15.3mg
3.82%
Fiber:0.68g
2.73%
Vitamin E:0.22mg
1.46%
Source:My Recipes