Egg pancakes – Here are the best egg pancakes you’ve ever eaten! With grandma’s basic recipe, you can make the pancakes savory or sweet.
FOR THE EGG PANCAKES:
- 4 Eggs (size M)
- 250ml _milk
- 50g _butter
- 130g _Flour (Type 405)
- 1 pinch
- 2 tbsp
- butter or oil for frying
- Separate the eggs for the pancakes. Put the egg yolks in a bowl with the milk and stir. Melt the butter in a pan and add to the egg yolks and milk. Add the flour and stir well.
- If possible, pass the egg mixture through a fine sieve. Beat the egg whites with a pinch of salt until creamy and fold carefully into the mixture using a spatula.
- Rub a coated pan with some butter or oil. Put a ladleful of batter in the pan, spread evenly and thinly in it and bake the underside over medium heat until golden.
- The egg pancake z. B. turn with a spatula and also bake the other side until golden. Bake all the egg pancakes this way, stacking the finished pancakes on a plate.