Mom’s German Pancakes
Servings 4
Ingredients
- 1 1/2 cups milk of choice
- 2 large eggs
- 1 1/4 cups all purpose flour*
- 1/2 tsp kosher salt
- 2 tbsp butter + more for frying
Sweet
- Lemon juice and sugar or maple syrup
- Butter or cream cheese and jam
- Peanut butter, bananas, honey, cinnamon
- Whipped cream and fresh fruit
Savory
- Egg and cheese (+ bacon, sausage, or ham)
- Smoked salmon + cream cheese + chives
- Pesto + eggs
- *Sub ¼-½ cup of the flour with whole wheat or another whole grain flour for a heartier option.
Items you can prep ahead (optional)
- Prep all of your toppings of choice.
- Pancakes can be made ahead and warmed in the oven.
Instructions
- Preheat the oven to 170F (optional, to keep the pancakes warm once you’ve made them).
- In a large bowl, add the milk and eggs and whisk until smooth. Whisk in the flour and salt until thoroughly combined and no lumps remain. The batter should be runny - if it’s too thick, add a splash of milk (you’ll know for sure once you make your first pancake!).
- In a large (10-12-inch) skillet over medium heat, add the butter. Once the butter has melted, pour it into the batter and stir to combine.
- Pour a scant ⅓ cup of the batter into the skillet and immediately tilt and turn the skillet so the batter forms a uniform thin layer (amount of batter depends on skillet size, watch the video for a demo). If the batter is too thick/is not easily coating the pan as you tilt/turn it, then stir some more milk into the batter.
- Cook for about 1-2 minutes or until golden, then flip and cook for just one more minute. Transfer to a baking sheet or oven-proof plate/dish, cover loosely with a kitchen towel or tin foil. Repeat with remaining batter, adding a bit of butter to coat the pan for each pancake.
- Arrange your fillings on the table and assemble your crepes! Place the fillings in the center of the crepe and then use a fork to roll it up (see video).
Notes
Substitutions:
- To make gluten-free, use a 1:1 gluten-free all purpose flour.
- To make vegan, use almond milk and a liquid egg substitute. Fry them in coconut oil.
Storage:
- Store leftover pancakes in an airtight container in the fridge for up to 7 days or freeze them for up to 2 months (place a piece of parchment between each pancake if freezing).
Leftovers + Repurposing:
- Warm up leftover pancakes covered in tinfoil or wrapped in a kitchen towel in a 250F oven until warm.
- Fill leftover crepes with whatever you have on hand. They make for a great kid or portable snack - just add some ham + cheese or PB&J and roll it up!