You see a lot of different things out there being called German pancakes. My husband’s mother was from Germany and these are the type of German pancakes she made. You also see a single large pancake that serves more than one person called a German pancake or a Dutch baby. Apparently, these are both actually German, and they are both pancake-like, but this is what he grew up with, so this what he makes. I spread butter on mine and sprinkle them with cinnamon and sugar. My husband eats them this way too, but also likes to spread them with jam or marmalade.
Although, this recipe is similar to my husband’s mother’s recipe, this is not her recipe. He does not have her actual recipe, so this is an attempt to make them on his own, and he was pleased with the recipe. Although, he did whisk the ingredients together as the recipe states, he said she shook her’s up in a jar. He made the pancake base using this recipe byJENNYC816 at All Recipes.
German Pancakes (crepes)
Yield 4 (2 pancakes each)
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp. salt
- 2 Tbsp. butter, melted
- oil for the pan
- butter, sugar, cinnamon, jam, marmalade, and/or any other toppings you would enjoy
- Whisk together milk and eggs.
- While continuing to whisk, slowly add in flour and water.
- Add salt and butter and whisk until completely smooth.
- Lightly oil a small frying pan or crepe pan.
- Heat over medium until hot.
- Pour about 1/4 cup batter into the pan.
- Tilt the pan to evenly distribute the batter in a circle.
- Cook each pancake on one side for about 2 minutes or until it just begins to brown.
- Using a spatula, flip the pancake to the other side and cook until it just begins to brown.
- To serve, spread the pancakes with butter and sprinkle with sugar, sugar and cinnamon, or spread with jam or marmalade. Roll up. Eat by slicing off pieces of the rolled up pancake.
This recipe was linked up on Foodie Friends Friday.