How to Make German Pancakes - Pfannkuchen
Germans have a wonderful affinity for pancakes, and their pancakes are more in the French crepe style. There is a restaurant in Ulm that specializes in pancakes, and I can highly recommend it.
If, however, you are nowhere near Ulm, here is a recipe from Germany converted into English units (or whatever it's called here in the States).
2 German Pfannkuchen
1 pinch of salt
a scant 2/3 C milk*
2/3 C flour
Combine the egg, salt, and milk. Add the flour a spoonful at a time and whisk it all together until it's a smooth mixture.
Heat a medium-sized, non-stick pan. Melt a small amount of butter in the pan and pour in half of the batter, quickly tilting the pan to spread the batter around. When the pancake appears 'dry' on top, shake the pan to loosen the pancake and flip it over. Cook the other side until it's also golden brown.
Cook the remaining half of the batter and enjoy!
* 140 ml if your measuring cup also has metric units on it.
Pfannkuchen can be made sweet or savory. Here are a couple of ideas to spark your Kreativität:
- bacon and cheese (Speck und Käse)
- mushrooms and cheese
- butter and marmalade
What toppings are you going to put on your Pfannkuchen?