In my home, these German Pancakes are 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
- 3 1/2 cups milk
- 2 eggs
- 1 teaspoon vanilla
- Unsalted butter (for the skillet)
Preparation time 10mins
Cooking time 25mins
Adapted from foodiewife-kitchen.blogspot.com
Heat a skillet (I prefer a non-stick)to medium heat. Melt about 2 teaspoons of butter until melted. Add enough batter so that the skillet is coated, but not really thick Cook until golden brown; flip over and finish cooking.
Add 1 to 2 tablespoons 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.