German Pfannkuchen
Thin, soft German pan pancakes, lightly eggy and ideal for either sweet or savoury fillings. Traditionally rolled or folded and eaten hot.
- 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
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.
Traditional serving ideas
Sweet:
jam, sugar and lemon, apple compote, honey, or Nutella
Savoury:
ham and cheese, mushrooms, spinach, or smoked salmon