Nov 15, 2011
Last weekend, I tried my hand at making German pancakes (Pfannkuchen), and oh, what pleasantly surprising results! Thick and fluffy North American-style pancakes they are not. Rather, the lowly Pfannkuchen is more closely related to the French crêpe, albeit slightly thicker than its French cousin. We ate 'em with applesauce (Apfelmus) 'cause that's just how Germans do. And with good reason! The tartness of the Apfelmus matches perfectly with the Pfannkuchen's moist eggyness. But go ahead... enjoy your Pfannkuchen with either sweet or savoury fillings. They flexible like dat.
Here's how to make 'em: Whisk 1 1/3cup flour, 1cup milk, 2 eggs and a pinch of salt in a bowl, until lumps no longer exist. Drop a knob of butter into a heated non-stick pan. Once the butter has melted, pour enough batter into the pan so that it covers the entire base of the pan up to 0.5cm thick. Once the Pfannkuchen turns golden brown on the bottom, flip it over to get the other side golden brown too. You'll end up with 4-6 pancakes, depending on the size of your pan. Serve warm and enjoy with loved ones.