250 ml / 1 cup
100 g / 3.3 oz
60 g / 2 oz
Serves 3 - 440 cal per serving
Prep-time: 30 min. - Total-time: 30 min.
Separate the eggs. Keep the egg whites in an extra bowl. Beat the egg yolks with sugar and hot water until frothy. Combine flour with baking powder and stir into the yolk mix. Whisk the egg white until stiff and fold in the flour mix. In a coated pan melt 20 g margarine (20 g for each pancake) and add 2 large scoops dough. Reduce the heat to medium. As the egg pancake starts to thicken carefully slide it on a plate, put it back in the pan up side down and bake until done.Sprinkle with sugar and cinnamon or serve with applesauce. Cook's tip: If you like to bake more egg pancakes it is useful to heat your oven to 120 F, put the egg pancakes on a plate and keep them warm in the oven.