Whole Wheat German Pancake
There's a 24-hour dive here in my town that serves the greatest breakfast food known to man... German Pancakes. The waitress brings your pancake out, open-faced on a plate, with about a cup of powdered sugar heaped on top. Then, she dresses it tableside by squeezing a full lemon's worth of juice over it, folding it up, and cutting a criss-cross pattern over the top, from whence - if you're lucky - a lovely ribbon of steam will escape. Then she plops it down in front of you, and goes outside for a cigarette.
I love these German Pancakes so much that, even during my vegan days, I would sneak over to the dive about twice a year to enjoy one.
So, I have attempted here to "healthify" the German Pancake. I reduced the sugar, and replaced the all-purpose flour with whole wheat pastry flour. The verdict?? YUM! The texture is slightly more bready than a traditional German Pancake, but it still tastes wonderful. It's rich and lemony, with a hint of sweetness.
You will love it!