Recipes by Kristin Riley

Puffy Pffankuchen

Puffy Pffankuchen

Light, fluffy and a hint of lemon. This old family recipe is not your typical pancake.

A light & fluffy addition to your morning

  • 4 beaten egg yolks
  • 2 tablespoons cornstarch
  • ¼ cup milk, at room temperature
  • ¼ cup water, at room temperature
  • ¾ teaspoon salt
  • 1 tablespoon sugar
  • grated rind of 1 lemon
  • 4-5 egg whites, beaten very stiff
  1. Preheat oven to 400.
  2. Combine egg yolks, cornstarch, milk, water, salt, sugar and lemon rind.
  3. Fold whites into yolk mixture.
  4. Melt 2 tablespoons butter in a heavy 10" skillet.
  5. When skillet is hot, pour in pancake batter. Cook over low to medium heat, until pancake starts to set. Place in oven until puffed and firm, about 7 minutes.
  6. Serve sprinkled with cinnamon and icing sugar and a drizzle of maple syrup.


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