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German Pancakes.
Mar. 24th, 2019 01:36 pmI have no idea if the origin of this recipe is actually German, they were, however, called German Pancakes by my Mother, and, as I learned how to make them from her, I continue to call them by that name to this day.
The basic ingredients are simple:
All purpose flour.
Milk.
Egg.
A little butter to cook them in.
As this is one of my Mother's recipes, the proportions are not precise, more of an until it looks right sort of thing.
Basically, it's one heaping scoop of flour, to some amount of milk, to one egg. Increase each part as necessary for larger batches. I tend to do a minimum of 5s*, but this morning I made three batches of fives for the family.
Heat a pan over medium heat while you prepare the batter. Make sure to mix the milk and flour together before adding egg(s); this will keep the batter from being too lumpy. You'll know you've added enough milk once it looks like paste or a little thinner. Then add the egg(s). Once completely mixed, the batter should be a thick, but pourable, consistency.
Add a little butter to the center of the hot pan, then pour some of the batter into the center of the melted butter. Pour enough to be able to tip the pan and spread out the batter to the edges. More batter equals thicker pancake, less batter equals thinner. Adjust the amount of batter for your preferences. After a few minutes, once it looks like the pancake is no longer liquid, flip it and cook on the other side. There should be some golden brown spots on each side of the pancake when you're done. If you flip too soon, just flip it back later to finish up on the first side.
Once done, we spread backberry jam on the pancake and roll it up. Sometimes they are rolled up and eaten plain. When I was a kid, sometimes we added honey.
*For egg amounts, since we have different types of laying birds: one chicken or small duck egg equals one, two large duck eggs equals three, one small goose egg equals two, and one large goose egg equals three. I will use a mix of whatever is available to total the proper number of eggs for each batch.
The basic ingredients are simple:
All purpose flour.
Milk.
Egg.
A little butter to cook them in.
As this is one of my Mother's recipes, the proportions are not precise, more of an until it looks right sort of thing.
Basically, it's one heaping scoop of flour, to some amount of milk, to one egg. Increase each part as necessary for larger batches. I tend to do a minimum of 5s*, but this morning I made three batches of fives for the family.
Heat a pan over medium heat while you prepare the batter. Make sure to mix the milk and flour together before adding egg(s); this will keep the batter from being too lumpy. You'll know you've added enough milk once it looks like paste or a little thinner. Then add the egg(s). Once completely mixed, the batter should be a thick, but pourable, consistency.
Add a little butter to the center of the hot pan, then pour some of the batter into the center of the melted butter. Pour enough to be able to tip the pan and spread out the batter to the edges. More batter equals thicker pancake, less batter equals thinner. Adjust the amount of batter for your preferences. After a few minutes, once it looks like the pancake is no longer liquid, flip it and cook on the other side. There should be some golden brown spots on each side of the pancake when you're done. If you flip too soon, just flip it back later to finish up on the first side.
Once done, we spread backberry jam on the pancake and roll it up. Sometimes they are rolled up and eaten plain. When I was a kid, sometimes we added honey.
*For egg amounts, since we have different types of laying birds: one chicken or small duck egg equals one, two large duck eggs equals three, one small goose egg equals two, and one large goose egg equals three. I will use a mix of whatever is available to total the proper number of eggs for each batch.
