German pancakes

Name: German pancakes
Prep time: 47 min
Cook time: 30 min
Total time: 77 min
Yield: 4 Servings
Cuisine: German
Ingredients: 400 g Plain wheat flour (type 405); 3 pcs Fresh large hen eggs; 2 g Fine salt; 800 ml Pasteurised reduced-fat cow's milk; 30 ml Sparkling mineral water; 30 g Sweet-cream butter for frying

AI-generated

Preparation time47 min

Total time77 min

DifficultyEasy

Instructions

0/7 complete

Step 1Set out 400 g flour, 3 pcs eggs, 2 g salt and 800 ml milk. Use a large bowl and a whisk.
Step 2Put flour, salt and eggs in the bowl. Mix with a little milk to make a smooth thick batter; add the rest of the milk gradually.
Step 3Cover the bowl and refrigerate the batter for 30 minutes. Do not add the remaining ingredients during this rest.
Step 4Briefly stir in 30 ml sparkling mineral water. The batter should flow easily across a tilted pan.
Step 5Heat a nonstick frying pan over medium heat for about two minutes. Melt a little of 30 g butter and swirl it around.
Step 6Pour in a small ladleful and turn the pan immediately to spread a thin layer. When the top has set and the edge lifts, turn the pancake. Cook the second side briefly.
💡 Kitchen tip
Swirl the pan immediately after pouring. Flip only once the surface sets; the second side cooks more quickly.
Step 7Finish the remaining batter in batches, greasing lightly with the rest of the butter. Serve the pancakes warm.

About this recipe

German-style pancakes are thin, flexible rounds of batter made from wheat flour, milk and eggs. Unlike thick American pancakes, they are spread by tilting the pan and are cooked without baking powder. This neutral batter has no added sugar, so the finished pancakes work with sweet fruit as well as savoury fillings. Resting the batter in the refrigerator for 30 minutes helps the flour absorb the milk and gives the cooked pancakes a more even texture. A small amount of sparkling water is stirred in just before frying. Keep the pan at medium heat, use only a light film of butter and wait until the surface has set before turning. The second side needs much less time. Serve straight away for soft, gently golden pancakes. If cooking several in a row, keep the finished ones warm without letting them dry out.

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Dietary label limitations

Vegetarian

Check cheese, baking powder, stock and prepared sauces for rennet, gelatine and other animal ingredients. Vegetarian does not mean vegan or allergen-free.

These dietary labels are guidance only; accuracy, completeness and individual tolerance are not guaranteed. Before preparing or eating the recipe, check every ingredient, current product labels, possible cross-contact and your personal requirements yourself. Confirm suitability only after your own assessment. Liability notice