German Pancakes

Growing up the only kind of pancakes in our house were the very German pancakes and were a regular feature in our home, particularly as it was my brother’s favorite and he was constantly begging our mother to make them.

When she would, it was made with such ease that I have never actually seen her consult a recipe. It’s probably the fact that there are only four…yes, four incredients in these and they are way more crepe like than American pancake, but they are soooooo good smeared with jam or topped with brown sugar and lemon juice. However you have your pancakes, these are a good base!

Yes, this recipe is from my lovely mother who has made these pancakes for my brother and I, specifically my brother, more often then I could count on both our fingers and toes.

The bench would involve mom at the stove and two plates in rotation between us with sugar and a variety of jams to place on the pancakes before rolling and eating.

Thick globs of strawberry jam and you roll 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.

As we got older my brother would request these at least once a week, if not most days and being the favorite, he would get his request made on an almost weekly basis and so we have probably consumed our weight in these German Pancakes.

I imagine if anyone asked my brother what he would choose to have for dinner every night until his dying day, it would in fact be these pancakes!

How to prepare 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.
• Allow to rest: These need 10 minutes to rest.
• 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.
• 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.

Tips for the best German Pancakes

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 🙂

More pancakes you’ll enjoy

Dutch Baby Pancake with Orange Syrup

Klatkager – Danish Rice Pudding Pancakes

Lemon Pancakes

German Pancakes
Recipe by Roamingtaste (via my lovely mother Gabriela)
Serves 4

Ingredients:
5 eggs
115 grams/1/2 cup superfine/caster sugar
160 grams/1 cup plain flour
1/3 cup milk

Directions:
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 1/4 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.

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