Classic and crepe like German pancakes are large and eggy, but a stack of these will fill you up and are unfussy.
100 grams / 1/2 cup superfine/caster sugar
160 grams / 1 cup plain flour
80 milliliters / 1/3 cup milk
- 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.
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)
- Calories: 164 calories per pancake