German-style pancakes
"This is my base recipe for German-style pancakes (called Pfannkuchen or Eierkuchen), the way I grew up with them. The dough can be prepared, stored, and used the next day, but tastes just as good when you make the pancakes right away. I love to top them with cheese while they're still in the pan, but the most classic way of serving is as we did here, with cinnamon sugar or applesauce. Other serving suggestions, would be simply a spritz of lemon juice and sugar, a flavorful mushroom gravy, smoked tofu, feta, tomato and scallions, a dusting of powdered sugar, chocolate spread, jam… pretty much whatever you can think of! Enjoy!"
Difficulty
Easy 👌Ingredients
Utensils
large bowl, whisk, kitchen towel, frying pan, ladle, spatula, oven, plate (large)
How-To Videos
How to crack, separate, and store eggs
Basic crepes
Homemade applesauce
Nutrition per serving
Step 1/3
- 1 eggs
- 100 ml milk
- 8⅓ ml sparkling water
- ⅓ tsp sugar
- salt
- 66⅔ g flour
- large bowl
- whisk
- kitchen towel
Whisk eggs, milk, sparkling water, sugar, and a pinch of salt together in a large bowl. Gradually mix in the flour, making sure there are no lumps. If you have some time, cover and let rest for approx. 30 min. Otherwise, continue right away.
Step 2/3
- vegetable oil (for frying)
- frying pan
- ladle
- spatula
Heat a small amount of vegetable oil in a large frying pan over medium-high heat. Pour in one ladle of batter and swirl pan until batter evenly coats the bottom. Fry for approx. 1 – 2 min. on one side, then flip and fry on the other side until golden brown. Remove and repeat with remaining batter.
Step 3/3
- applesauce (for serving)
- cinnamon sugar (for serving)
- oven
- plate (large)
To prevent the pancakes from cooling down, preheat the oven to 50°C/120°F. Place a large ovenproof plate in the middle of the oven and transfer the baked pancakes to the plate one by one, as you cook them. Serve with applesauce and cinnamon and sugar or any other filling of your choice. Enjoy!
