German Pfannkuchen (German Pancakes)
Thin, tender German pancakes made with flour, eggs, milk, and optional sugar or vanilla. Serve sweet with fruit or savoury with herbs and salmon.
Equipment
- Mixing bowl
- Whisk
- Non-stick skillet or crepe pan
- Ladle
- Spatula
- Paper towel (for greasing)
Ingredients
- 200 g 1 1/2 cups all-purpose flour
- 3 large eggs
- 300 ml 1 1/4 cups whole milk
- 1/2 teaspoon salt
- 1 tablespoon sugar optional, for sweet pancakes
- 1 teaspoon vanilla extract optional, for sweet pancakes
- 1 tablespoon melted butter or neutral oil for batter
- Butter or oil for frying
For Serving (Optional):
- Powdered sugar
- Fresh fruit or fruit preserves
- Maple syrup or honey
- Savoury toppings like smoked salmon sour cream, or herbs
Instructions
- To begin, prepare the batter. In a large mixing bowl, whisk together the flour and salt. If making sweet Pfannkuchen, add the sugar at this stage. Create a well in the centre of the dry ingredients and crack the eggs into it. Slowly pour in half of the milk while whisking, incorporating the flour gradually to avoid lumps.
- Continue whisking as you add the remaining milk, vanilla extract (if using), and melted butter. The batter should be smooth and slightly runny, with no visible lumps. Let the batter rest for 20–30 minutes at room temperature to allow the gluten to relax and ensure a tender pancake texture.
- While the batter rests, prepare your cooking setup. Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil. Use a paper towel to spread the fat evenly, leaving just a thin coating on the pan to prevent sticking.
- After the batter has rested, give it a quick stir. Pour a ladleful (approximately 1/4 cup) of batter into the centre of the hot pan. Swirl the pan immediately to spread the batter into a thin, even layer. Cook for 1–2 minutes, or until the edges start to lift and the bottom is golden brown.
- Flip the pancake using a spatula or by gently lifting the edge with your fingers if comfortable. Cook for another 30 seconds to 1 minute, or until the second side is lightly golden. Transfer the finished pancake to a plate and cover with a clean kitchen towel to keep warm.
- Repeat the process with the remaining batter, ensuring the pan is lightly greased between each pancake. Adjust the heat as necessary to avoid burning or undercooking. Stack the cooked pancakes to retain warmth and prevent drying out.
- For serving, decide whether to go sweet or savoury. Sweet Pfannkuchen can be dusted with powdered sugar, spread with fruit preserves, or topped with fresh berries. Savoury options might include smoked salmon, sour cream, or a sprinkle of fresh herbs. Arrange toppings attractively for a visually appealing presentation.
- Serve the Pfannkuchen immediately while warm. Encourage guests to roll or fold their pancakes around their chosen fillings for a traditional experience. Pair with a hot cup of coffee or tea for a delightful German breakfast or snack. To enhance the experience, provide a variety of toppings and garnishes, allowing for a personalized culinary journey.
Nutrition
Serving: 1Calories: 315kcalCarbohydrates: 45gProtein: 12gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 140mgSodium: 391mgPotassium: 218mgFiber: 1gSugar: 7gVitamin A: 392IUCalcium: 122mgIron: 3mg
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