Categories: Pancakes, German, Breakfast 
      Yield: 6 servings 
  
      4    Eggs                                3 ts Sugar 
      1 c  Flour                           1 1/3 c  Milk 
    1/4 ts Salt                                1 c  Butter (2 sticks) 
  
  Cinnamon sugar Juice of 1 lemon jam...suggested are loganberry, boysenberry 
  or seedless raspberry 
   
  You will need a LARGE skillet for these... 
   
  Beat the eggs until light and frothy.  Add flour, salt, sugar and milk. 
  Beat for 5 minutes more.  The batter will be thin, but very smooth and 
  creamy. 
   
  Place 2 T of butter into the pan for each pancake.  Heat until pan is very 
  hot, but don't allow butter to burn.  Ladle in enough batter with one hand 
  so that, with the other hand holding the skillet handle and rotating the 
  skillet, there is just enough batter to cover the bottom and slightly up 
  the sides of thepan, but not a lot of excess.  This will produce a giant, 
  crepelike pancake. 
   
  Check the cake by gently lifting the edge with a spatula.  When it is 
  nicely browned, tunr the cake.  The second side will brown quickly. 
   
  Place the pancake onto a warm plate, sprinkle with cinnamon sugar then 
  lemon juice, then spread with jam.  Roll up like a small jellyroll, sprinle 
  again with cinnamon sugar, cut into two pieces, and serve. 
   
  From Sunday Breakfast, a cookbook for men, NittyGritty Productions 
   
  Courtesy of The Homestead Nashville TN (615) 385-9421 -*HST*-