Low Sodium Eierkuchen
Discover the delight of **Low Sodium Eierkuchen**, a lighter take on the classic German-style pancakes perfect for a heart-healthy breakfast or brunch! Crafted with wholesome ingredients like eggs, milk, and unsalted butter, this version keeps sodium levels low without compromising flavor. Fluffy, golden, and subtly sweetened with a hint of vanilla, these pancakes pair beautifully with fresh lemon juice and vibrant berries or compote for a bright and refreshing finish. Ready in just 35 minutes, this recipe combines easy preparation with a timeless taste, making it ideal for weekend mornings or special occasions. Treat yourself to these irresistibly light and airy pancakes while embracing a mindful approach to cooking—your taste buds and heart will thank you!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 3 large Eggs
- 300 milliliters Milk
- 1.5 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter
- 1 tablespoon Fresh lemon juice
- 100 grams Fresh berries or compote
Instructions
In a large mixing bowl, sift together the all-purpose flour and baking powder. This helps prevent lumping when combining with wet ingredients.
In a separate bowl, whisk the eggs thoroughly until they become slightly pale and frothy.
Add the milk, granulated sugar, and vanilla extract to the eggs, mixing until all ingredients are fully combined.
Gradually pour the wet mixture into the dry ingredients. Stir gently until you achieve a smooth batter.
Melt 1 tablespoon of unsalted butter in a large non-stick frying pan or skillet over medium heat.
Pour approximately 1/4 cup of the batter for each pancake into the pan, cooking one or two at a time depending on the size of your pan.
Cook each pancake for about 2–3 minutes or until bubbles form on the surface and the edges begin to look set. Carefully flip and cook the other side for another 2 minutes until golden brown.
Transfer cooked pancakes to a plate and cover with a clean towel to keep warm. Repeat the process with the remaining batter, adding more butter to the pan as needed.
Once all pancakes are cooked, drizzle with fresh lemon juice and serve with a side of fresh berries or berry compote for additional flavor.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 250.5 g | 91% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 52.1 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 528 mg | 41% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
