Four Fantastical Foodies: Egg Pancakes with Raspberry Sauce

This is like a crepe, only thicker. Mom always made these when we were growing up. They are a German pancake. I have been playing with the recipe lately, and got it just right so thought I would share since they are low calorie and high protein. We have these every Sunday for lunch. I top them with raspberry sauce, roll them up, and put whip cream on. The kids like them spread with peanut butter and/or nutella (or a new favorite, Biscoff spread!). They even will take them as a “sandwich” cold for their lunch at school spread with PB & J or Nutella & PB.

Egg Pancakes

1.5 cups of milk

9 large eggs

1.5 cups of flour

1 tsp salt

1 tsp vanilla extract

Beat eggs, vanilla, and ½ cup of milk with a whisk. Add in all the flour and whisk until smooth. Then add the remaining 1 cup of milk and whisk until smooth. The batter will be quite thin. Take an 8” or 9” frying pan, and pour enough batter to cover the flat part (a little less than 1/4 of a cup). When the edges start to brown, flip it. Use a spatula to press it once you flip it and within a few seconds, it will be done. Top with topping of choice! This recipe makes around 14 pancakes. If you need less than that, do 5 eggs, with ¾ cup flour and milk, ½ tsp of salt and vanilla.

Nutrition (per pancake)

Calories: 88 to 93 (depending on how many eggs)

Fat: 1.8 grams

Cholesterol: 74 mg

Total Carbs: 13 g

Fiber: .5 g

Sugars: .5 g

Protein: 5 g

Raspberry Sauce

1 lb frozen raspberries

1/4 cup sugar

Heat raspberries and sugar over medium low heat while cooking pancakes. Makes approximately 12 servings (ie for 12 pancakes)