{"id":7460,"slug":"german-pancakes-no-1","title":"GERMAN PANCAKES, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two eggs","one-half teaspoon of salt","two and one-half tablespoons of flour","one cup of milk","two tablespoons of butter","sugar","lemon slices","any desired preserve or syrup"],"ingredients_norm":["egg","salt","and half tablespoons of flour","milk","butter","sugar","lemon slice","any desired preserve or syrup"],"steps":["Beat two eggs very thoroughly without separating the yolks and whites; add one-half teaspoon of salt, sift in two and one-half tablespoons of flour, add one cup of milk gradually at first, and beat the whole very well.","Melt one tablespoon of butter in a large frying-pan, turn mixture in and cook slowly until brown underneath.","Grease the bottom of a large pie plate, slip the pancake on the plate; add the other tablespoon of butter to the frying-pan; when hot, turn uncooked side of pancake down and brown.","Serve at once with sugar and lemon slices or with any desired preserve or syrup. This pancake may be served rolled like a jelly roll."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w68:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"61b43592af7895bf32e52b8b6639290af4ecb4c9d3b2775d32bdcc7aae532a19","created_at":"2026-08-02T17:02:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/german-pancakes-no-1"}