German Pancakes

Classic and crepe like German Pancakes also known as Pfannkuchen are large and eggy, but a stack of these will fill you up and are unfussy to make.

Course Breakfast

Cuisine German

Keyword breakfast, brunch, pancakes

Prep Time 15

Cook Time 20

Total Time 35

Servings large pancakes

Calories 182kcal

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.

Right frying pan temperature: The pan is hot enough when the edges of the pancake curl back after you have flipped it.
Salted butter in the pan: The best way to cook these is with salted butter which adds nuance to the flavor and improves them. If not using salted butter, toss a little salt into the batter in it's place.
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: 182kcal