How to make German Pancakes

A secret recipe used mostly by German families. Many know it but only because it's just too good to keep to ourselves.

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Step 1: Ingredients Required

2 cups all purpose flour
1/4 cup granulated sugar
2 large eggs
2 1/2 cups milk

The order of the ingrediants don't matter, Just throw them all together and mix well. No lumps should be visible. Using a fork to stir is more effective to make the batter smooth.

SeaLion says: Feb 11, 2012. 4:23 AM

I've been using this recipe for a while...but I tend to forget it so I'll come back on instructables to find it...the 'taken from other websites' pictures are very useful for me to locate this recipe in the pile of other recipes with more 'original' pictures...
Nonetheless, the pancakes are pretty good, though I like to add ham and cheese to them :3

lemonie says: Sep 15, 2009. 11:36 AM

As mdurham has noted, you should take your own photographs for this.

When I've seen other "German Pancakes" they seem to be curled at the edges (e.g. these) do you know anything about this, ever done it like that?

L

timweaver17 in reply to lemonieJan 27, 2012. 6:28 PM

i've made what you are talking about and i bake it in the oven in a cast iron pan.

The_Sorrow in reply to lemonieSep 19, 2009. 4:39 PM

That are more looking like Kücherl, aka. Auszogene. They are traditional, bavarian food for a "Kirchweihfest" (church anniversary?) The dough is pulled (Auseinandergezogen) from the middle so they are thinner in the middle and thicker at the edge. Then they are baked in a deep fryer.

drahcus in reply to The_SorrowFeb 26, 2011. 10:01 AM

These actually are German Pancakes. The Auszogene are made with dough while there are made with batter so there is no way to pull and make them thicker at the edges. They just naturally puff at the edges and sometimes they will puff into a large "mountain" in the middle. Like these: http://www.instructables.com/id/Easy-Bake-Dutch-Baby/

lemonie in reply to The_SorrowSep 20, 2009. 1:45 AM

That's interesting, how are they served (with what)? L

The_Sorrow in reply to lemonieSep 24, 2009. 12:58 PM

Mostly with Jam and powdered sugar on the top, along with other cakes and treats. Most important: coffee ; )

hubi in reply to The_SorrowApr 14, 2011. 1:58 PM

The pancakes on your photo looks more like bavarian so called >Schmalznudeln<

lemonie in reply to The_SorrowSep 24, 2009. 1:31 PM

Look very tasty L

cowscankill in reply to lemonieNov 25, 2009. 1:45 AM

I spy a grammatical error. I dare say, the first I have seen from Lemonie. (lol)

lemonie in reply to cowscankillNov 25, 2009. 10:34 AM

It happen more often than you think...

L

cowscankill in reply to lemonieNov 25, 2009. 1:46 PM

Lol. Were you joking in this comment? ("happen")

lemonie in reply to cowscankillNov 25, 2009. 3:56 PM

Yes

L

oanderson says: Jan 4, 2012. 12:09 PM

Awesome! I just made a batch, they taste just like the Swedish ones my mum makes :) ***** Five stars!

ugod says: Sep 15, 2009. 10:19 AM

nice instrucable. here in Germany we often put in sparkling water as well. that makes the pancakes a little lighter and fluffier. and also a pinch of salt is added to make the overall flavor "rounder" usually these are eaten with sugar and cinnamon or applesauce

tecneeq in reply to ugodSep 17, 2009. 11:44 AM

Right. Or jam or Nutella (wich is some kind of chocolate/hazelnut spread).

bobwantzanapple in reply to tecneeqApr 14, 2011. 2:55 PM

You do realize that these are crepes right? Everyone has some claim to almost every decent pastry, so call them what you will, and while you argue I'll be over in the corner eating them.

Ruelland in reply to bobwantzanappleJun 22, 2011. 11:10 PM

Actually most traditional French crepe recipes contain also some sort of fat to increase richness. The German type generally do not. While they appear similar, the German type will have a less rich taste, and be closer in flavour to the North American style pancake, while still being much thinner and less fluffy than the North American style. This was at least my experience when I was in Germany... While the French crepe will also be thin, it will have a more 'melt in your mouth' texture due to the bit of fat, usually butter. They also have by proportion, much more eggs than the German pancake. Making a true French crepe closer to a loose flour based omelette then to a fried cake exactly ...

I really don't understand why you and Gnara are being so saucy about this persons "German pancakes". Just about every culture has some sort of short non-yeast bread fried cake. If the German's eat them, it makes it a German pancake. Of course they have their own word for them... which I cannot spell ;-)

bobwantzanapple in reply to RuellandJun 23, 2011. 6:16 AM

I concede that you have some good points there, but all I was saying was that pretty much everyone has a claim to almost every type of pastry, with some variation, and I do concede that you may call them whatever you want. NOM. NOM. NOM. NOM. NOM.

Gnara says: May 4, 2011. 5:14 PM

These are Crepes....

hubi says: Apr 14, 2011. 1:53 PM

Hello, I am german, but I do not know these pancakes, since we have lots of different pancakes (Pfannekuchen) in germany, here, where I live, we make pancakes of eggs, wheatflour, sugar, milk, and a little bit of sparkling water, put the pan on the oven, not in. But in other regions they make other kinds of pancake. For example the berlin pancake is more like a doughnut, filled with some kind of jelly.

eusar says: Mar 3, 2011. 7:58 AM

This recipe is for a DUTCH pancake! not german! the german uses the sparking water indeed.
and we put dark syrup on it ( as favorit) or powdered sugar.
the german pulled out is kaiser schmarren. also very nice, with plums.. mmmmm

many dutch eat pannekoeken ( as we call it, at least once a month, when having childeren)