German Pfannkuchen
Thin, soft German pan pancakes, lightly eggy and ideal for either sweet or savoury fillings. Traditionally rolled or folded and eaten hot.
Ingredients
- 250 g plain flour
- 4 eggs
- 500 ml milk
- pinch salt
- 1 tbsp sugar optional, for sweet version
- 1 tbsp melted butter plus extra for frying
Instructions
- Whisk the flour, eggs, milk, salt and sugar (if using) into a smooth batter. Stir in the melted butter.
- Leave the batter to rest for 15–30 minutes if possible; this helps the pancakes cook more evenly.
- Heat a frying pan over medium heat and lightly butter.
- Pour in a small ladle of batter and swirl the pan to coat the base thinly.
- Cook for about 1–2 minutes until the underside is lightly golden, then turn and cook the second side briefly.
- Stack the cooked pancakes and keep warm while finishing the rest.
- Serve rolled or folded with your chosen filling.
Notes
Traditional serving ideas
Sweet:
jam, sugar and lemon, apple compote, honey, or Nutella Savoury:
ham and cheese, mushrooms, spinach, or smoked salmon
jam, sugar and lemon, apple compote, honey, or Nutella Savoury:
ham and cheese, mushrooms, spinach, or smoked salmon
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