German Pancakes - Pfannekuchen

September 1, 2014



2 Tbsp oil

2 eggs

¼ tsp sugar

¼ tsp salt

½ cup flour

½ cup milk



Heat the oil in a non-stick pan until fairly hot but not smoking


Mix the other ingredients in a (mini) food processor until all the flour and eggs are well blended and somewhat creamy.


Pour the mixture into the pan and let cook at high for about a minute. Reduce the heat just a tad so that the batter does not start to burn. Every so often, use a spatula to peek at the underside of the Pfannekuchen until it is golden brown. The top batter should slowly solidify as well but if it doesn’t, don’t worry.


Once the bottom has reached the desired shade of gold, quickly flip the Pfannekuchen over. If there was still liquid on the top before you flipped the Pfannekuchen, turning it over will, in essence, spill the remaining batter into the pan. Simply set the Pfannekuchen on top of the liquid batter and move it around a bit. Doing so will integrate the left-over batter into the Pfannekuchen.


Cook until this side, too, reaches a nice golden color.


Put the Pfannekuchen on your kids favorite plate or a large wooden board, spread his or her favorite jam on top, and cut it into little squares for easy eating.


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