German Pancakes

Name: German Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 Portionen
Ingredients: 4 Stück medium eggs; 300 Milliliter milk; 100 Milliliter sparkling mineral water; 250 Gramm wheat flour; 1 Prise salt; 50 Gramm clarified butter or butter for frying; 1 Esslöffel sugar, optional for sweet pancakes; 1 Päckchen vanilla sugar, optional for sweet pancakes

Classic thin German pancakes made with eggs, milk, sparkling water and flour. The golden-brown pancakes can be served sweet with apple sauce and cinnamon sugar or filled with savory ingredients.

Preparation10 min

Cooking / baking10 min

Total time20 min

Servings4 Portionen

DifficultyEasy

Ingredients

8 ingredients

4 Stückmedium eggs

300 Millilitermilk

100 Millilitersparkling mineral water

250 Grammwheat flour

1 Prisesalt

50 Grammclarified butter or butter for frying

1 Esslöffelsugar, optional for sweet pancakes

1 Päckchenvanilla sugar, optional for sweet pancakes

Method

24 steps

Measure all ingredients and prepare a large mixing bowl, a whisk and a non-stick frying pan.
Crack the eggs into the mixing bowl.
Whisk the eggs briefly until slightly foamy.
Add about half of the milk to the eggs and mix thoroughly.
Slowly pour in the sparkling water and stir gently.
Sift the flour into the bowl in several portions.
Whisk thoroughly after each addition of flour to prevent lumps.
Gradually add the remaining milk and mix everything into a smooth, fairly thin batter.
Add a pinch of salt to the batter.
For sweet pancakes, optionally stir in the sugar and vanilla sugar.
Allow the batter to rest for a few minutes so the flour can fully absorb the liquid.
If desired, preheat the oven to about 60°C conventional heat to keep the finished pancakes warm.
Heat a non-stick frying pan over medium heat.
Melt a small amount of clarified butter or butter in the pan.
Pour one ladleful of batter into the center of the hot pan.
Immediately tilt and rotate the pan so the batter spreads thinly and evenly across the base.
Cook the pancake for about one to two minutes until the underside is golden brown and the surface is no longer liquid.
Carefully loosen the edge with a spatula.
Turn the pancake and cook the second side for about one minute until golden brown.
Remove the finished pancake from the pan and place it on a plate.
Keep it warm in the preheated oven if needed.
Add a small amount of clarified butter or butter before cooking each additional pancake.
Cook the remaining batter in portions in the same way.
Serve the finished pancakes sweet with apple sauce, jam or cinnamon sugar, or savory with cheese, ham or vegetables.

Additional notes

This recipe was developed from the video title and a matching basic pancake recipe. The ingredients and preparation were not fully transcribed from the YouTube video. For sweet pancakes, add one tablespoon of sugar and one packet of vanilla sugar to the batter. The batter should be smooth and fairly thin. YouTube video: https://youtu.be/e6G56h5Zobs?si=DTC7HQVQCScp33u0

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Main coursesvegetarian

German Pancakes

Classic thin German pancakes made with eggs, milk, sparkling water and flour. The golden-brown pancakes can be served sweet with apple sauce and cinnamon sugar or filled with savory ingredients.

⏱ 20 min total ◉ 4 Portionen ✦ Easy

Start cooking Recipe PDF

Stack of thin golden-brown German pancakes on a plate with powdered sugar and fresh berries

Total time20 min

Yield4 Portionen

Get everything ready

Ingredients

Tick ingredients off as you prepare them.

4 Stück medium eggs
300 Milliliter milk
100 Milliliter sparkling mineral water
250 Gramm wheat flour
1 Prise salt
50 Gramm clarified butter or butter for frying
1 Esslöffel sugar, optional for sweet pancakes
1 Päckchen vanilla sugar, optional for sweet pancakes

Step by step

Method

24 steps to the finished dish.

Measure all ingredients and prepare a large mixing bowl, a whisk and a non-stick frying pan.
Crack the eggs into the mixing bowl.
Whisk the eggs briefly until slightly foamy.
Add about half of the milk to the eggs and mix thoroughly.
Slowly pour in the sparkling water and stir gently.
Sift the flour into the bowl in several portions.
Whisk thoroughly after each addition of flour to prevent lumps.
Gradually add the remaining milk and mix everything into a smooth, fairly thin batter.
Add a pinch of salt to the batter.
For sweet pancakes, optionally stir in the sugar and vanilla sugar.
Allow the batter to rest for a few minutes so the flour can fully absorb the liquid.
If desired, preheat the oven to about 60°C conventional heat to keep the finished pancakes warm.
Heat a non-stick frying pan over medium heat.
Melt a small amount of clarified butter or butter in the pan.
Pour one ladleful of batter into the center of the hot pan.
Immediately tilt and rotate the pan so the batter spreads thinly and evenly across the base.
Cook the pancake for about one to two minutes until the underside is golden brown and the surface is no longer liquid.
Carefully loosen the edge with a spatula.
Turn the pancake and cook the second side for about one minute until golden brown.
Remove the finished pancake from the pan and place it on a plate.
Keep it warm in the preheated oven if needed.
Add a small amount of clarified butter or butter before cooking each additional pancake.
Cook the remaining batter in portions in the same way.
Serve the finished pancakes sweet with apple sauce, jam or cinnamon sugar, or savory with cheese, ham or vegetables.

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