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  Added: Dec 04, 2007  •  Visited (2630)  •  Print version Print this recipe (120)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Dessert Pancakes
What You Need:
  • 1 cup all-purpose flour
  • 2 cups milk
  • 2 egg yolks
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 2 egg whites
  • 3 tablespoons butter
  • ½ cup lingonberry preserves, or substitute any berry preserves

  • How To Cook:
    1. Place the flour in a large mixing bowl and, with a large spoon, slowly beat in the milk a half cup at a time. Then beat in the egg yolks, sugar and salt.

    2. When the ingredients are thoroughly combined, set the batter aside in a cool - not cold - place for at least 3 hours or even overnight.

    3. Just before making the pancakes, beat the egg whites in a large bowl with a whisk or a rotary or electric beater until they form stiff peaks on the beater when it is lifted out of the bowl. With a rubber spatula, gently but thoroughly fold them into the batter.

    4. Preheat the oven to 250°F. With a pastry brush, lightly coat a 5- to 6-inch crepe pan or skillet with 1 teaspoon of the butter. Pour in ½ cup of the batter, tilting the pan to spread it evenly.

    5. Fry over moderate heat for about 3 minutes on each side, until the pancake is golden, turning it over with a spatula. Slide the pancake onto an ovenproof platter and keep it warm in the low oven while you fry the remaining pancakes in similar amounts.

    6. Serve the pannkoogid on heated dessert plates, accompanied by a bowl of berry preserves.

    To Serve: 4 (8 to 10 pancakes)
    This recipe is also available in:
    Cuisine » Europe » Estonia
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Milk
    Main Ingredient » Berry » Lingonberry
    Dish » Desserts


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