Publisher Photo
Publisher Photo
This is one of the many recipes passed down through my family. These light and lemony pancakes take some time to prepare, but your family will show their appreciation with sounds of "Mmmmm!" and happy faces!
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 20 min.

Ingredients

  • 2/3 cup all-purpose flour
  • 1/2 cup milk
  • 1/3 cup water
  • 1 egg
  • 1/8 teaspoon salt
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 6 tablespoons sugar
  • 2 eggs, separated
  • 1/4 cup raisins, chopped
  • 1/4 cup sliced almonds
  • 1 teaspoon grated lemon peel
  • 1/8 teaspoon salt
  • 2 teaspoons brown sugar
  • Additional sliced almonds, optional

Directions

In a mixing bowl, combine flour, milk, water, egg and salt; beat until smooth. Cover and let stand for 1 hour. In a lightly greased 8-in. skillet over medium-high heat, add 2-3 tablespoons batter; lift and tilt skillet to cover bottom. Cook until lightly browned; turn and brown the other side. Repeat with remaining batter, greasing skillet as needed. Stack pancakes with waxed paper between layers. For filling, beat cream cheese and sugar in a mixing bowl until light and fluffy. Beat in egg yolks. Stir in raisins, almonds, lemon peel and salt. Place 1 tablespoon filling down the center of each pancake; set remaining filling aside. Roll up pancakes and place seam side down in a greased 12-in. x 8-in. x 2-in. baking dish. In a small bowl, beat egg whites until stiff; fold in reserved filling. Spoon over pancakes; sprinkle with brown sugar and almonds if desired. Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned. Yield: 13 pancakes.
Originally published as Viennese Pancakes in Cookin' Up Country Breakfasts Cookbook 1994, p36

Nutritional Facts

3 each: 491 calories, 28g fat (15g saturated fat), 226mg cholesterol, 380mg sodium, 49g carbohydrate (30g sugars, 2g fiber), 14g protein.

  • 2/3 cup all-purpose flour
  • 1/2 cup milk
  • 1/3 cup water
  • 1 egg
  • 1/8 teaspoon salt
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 6 tablespoons sugar
  • 2 eggs, separated
  • 1/4 cup raisins, chopped
  • 1/4 cup sliced almonds
  • 1 teaspoon grated lemon peel
  • 1/8 teaspoon salt
  • 2 teaspoons brown sugar
  • Additional sliced almonds, optional
  1. In a mixing bowl, combine flour, milk, water, egg and salt; beat until smooth. Cover and let stand for 1 hour. In a lightly greased 8-in. skillet over medium-high heat, add 2-3 tablespoons batter; lift and tilt skillet to cover bottom. Cook until lightly browned; turn and brown the other side. Repeat with remaining batter, greasing skillet as needed. Stack pancakes with waxed paper between layers. For filling, beat cream cheese and sugar in a mixing bowl until light and fluffy. Beat in egg yolks. Stir in raisins, almonds, lemon peel and salt. Place 1 tablespoon filling down the center of each pancake; set remaining filling aside. Roll up pancakes and place seam side down in a greased 12-in. x 8-in. x 2-in. baking dish. In a small bowl, beat egg whites until stiff; fold in reserved filling. Spoon over pancakes; sprinkle with brown sugar and almonds if desired. Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned. Yield: 13 pancakes.
Originally published as Viennese Pancakes in Cookin' Up Country Breakfasts Cookbook 1994, p36

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