German Pancakes PRINT
- YIELD: 12 servings
In my home, this is comfort food. My mother, who was born and raised in Southern Germany (Bavaria) served these pancakes to us. Now, my own son enjoys memories of his “Oma” serving these to him, when he was a little kid.
Traditionally, we liked to fill the the pancakes with strawberry jam. This morning, I used the rest of the lemon curd that I had made (and posted).
I make extra pancakes, because they reheat so well in the microwave.
|Measurements are "approximate". You want the batter to be fairly thin, but not watery.|
|3||cups all-purpose flour|
|unsalted butter (for the skillet)|
Heat a skillet (I prefer a non-stick)to medium heat.
Melt about 1/2 pat of butter until melted
Add enough batter so that the skillet is coated, but not really thick
Cook until golden brown; flip over
Add 1-2 Tbsp of desired filling— apple sauce, preserves or lemon curd.
Sprinkle with powdered sugar.
You can also opt to add fresh lemon juice and butter, and then powdered sugar.