German Pancakes

These light German Pancakes are large like a crepe and made with simple ingredients like flour, eggs, and milk for a quick recipe that is beloved in our household and will likely become one in yours! The recipe comes from my lovely mother who has made them for my brother and I, specifically my brother, more often then I could count on both our fingers and toes.

In our house, these would be filled with thick globs of strawberry jam and before rolling them up like a sleeping bag and biting down on the edges and holding down the other end to make sure no globs of jam fall out the bottom.

Ingredients and substitutions for German Pancakes

• Flour: Plain or all purpose flour helps give our pancakes structure and forms the batter to cook nice pancakes. Plain flour additionally helps to soak up a little of that milk and egg moisture giving us a nice smooth batter .
• Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve and add sweetness without adding additional flavors to the batter. You could substitute with light brown sugar or raw sugar, though this might affect the flavor of the pancakes.
• Eggs: As well as adding structure to the pancakes, the eggs bind everything together, so are essential.
• Milk: Whole milk was used here and helps add moisture to our pancakes and balance out the flavors from eggs for the moisture in our batter. It also gives it the light result without becoming stodgy. You could substitute with creamy non dairy milk of your preference.

See recipe card for quantities.

How to make German Pancakes:

Beat the eggs and sugar: Beat the 5 eggs and sugar until combined.

Add the flour and milk: Combine until the mixture is smooth and runs off your whisk easily.

1

Allow to rest: These need 10 minutes to rest.

2

Heat up your frying pan: Add a teaspoon of butter to the frying pan until it's bubbly.

Ladle pancake batter into the frying pan: Once a ladleful of pancake batter is inside the frying, tilt in all directions to evenly thin out the batter.

3

Cook until it curls: The pancake will be cooked on one side when the edges begin to curl.

Flip it baby: Flip and cook for one minute until the remaining side is golden.

Plate it up: Serve onto your serving plate (or see note below to keep warm until it's time to serve).

Serve: Smear with strawberry or raspberry jam and roll up or sprinkle over sugar and drizzle over a little lemon juice and enjoy.

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German Pancakes

Sylvie Taylor

Classic and crepe like German pancakes are large and eggy, but a stack of these will fill you up and are unfussy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine German

Servings 8 pancakes

Calories 182 kcal

Ingredients

  

1x2x3x

• 225 grams / 5 medium eggs
• 100 grams / ½ cup superfine/caster sugar
• 160 grams / 1 cup plain flour
• 80 milliliters / ⅓ cup milk

Instructions

 

• Place the eggs, and sugar in a bowl and stir to combine. Sift the flour into the eggs and add the milk. Mix until combined and smooth.
• The mixture should run freely from the spoon, it should be quite a thin batter. Set aside to stand for 10 minutes.
• Place ¼ teaspoon butter into a frying pan and place on medium high heat until the butter bubbles.
• Pour a ladle full of batter into the pan, lift off the heat and swivel the pan around swiftly to spread the batter around the pan.
• Return to the heat until bubbles begin to appear, flip the pancake and cook for a further minute or until lightly browned.
• Continue with the remaining batter.
• Serve immediately.

Notes

• Right frying pan temperature: The pan is hot enough when the edges of the pancake curl back after you have flipped it.
• Keeping the pancakes hot: If not eating straight away, preheat the oven while the mixture is resting to 100°C/210F and place each pancake in the oven to keep warm until the stack is complete, then serve.
• Tip regarding the first pancake: A note from the woman herself: "the first pancake has been noted to always be a little different from the rest of the stack, whether it is too thin or thick or cooks oddly. However, the rest always cook fine." The first always look a little different, but taste good anyway ?

Recipe by Roamingtaste (via my lovely mother Gabriela)

Nutrition

Calories: 182kcal

Keyword breakfast, brunch, pancakes

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