Growing up, my mother always made pancakes this way. It's a fairly simple recipe, as most pancake recipes are, but, to tell the truth, I do this recipe more by feel than by amounts of ingredients. I don't like leaveners in my pancakes, like you find in most North American restaurants, these pancakes end up being more like crepes, except thicker. The added melted butter to the batter reduces the amount of oil or butter you need to fry the pancakes, it's a little trick that works great. This recipe makes about two large pancakes and one smaller half-sized one per person. Pour some maple syrup over them, roll them up, and enjoy! I put Nutella over the smaller one, delicious!
Mom's German-style Pancakes1 cup all-purpose flour (per person)
1 egg (per person)
1/8-1/4 cup sugar (no more than 1/4 cup)
enough milk to make a thin batter
1 Tbsp melted butter
Mix first three ingredients with a whisk, then add enough milk to make a fairly thin batter, it should flow freely. Add the melted butter and stir to incorporate. Ladle into a heated skillet on medium heat with more butter. Flip over after top side is dry; bottom should be slightly starting to turn brown. Top with maple syrup or fruit or jam.
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