If you like crepes, you’ll love this old family recipe for German Pancakes. Unlike most of the German Pancakes I’ve stumbled across, these contain no potatoes. They don’t have any leavening either, which makes them quite different from your run-of-the-mill breakfast pancake. I first learned to make these as a young bride, taught by my mother-in-law, whose ancestry traces back several generations to a royal baker for the ruling house of Bavaria — back when there was a ruling house of Bavaria. Whether this recipe’s roots stretch back that far, I can’t say. I only know it’s been a favorite of my husband’s family for generations.
Servings: 7-8 pancakesPrep Time: 10 minutes Cook Time: a few minutes
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 cups milk
1/3 stick melted butter
additional butter for oiling skillet between pancakes
Measure out 1 cup flour, 2 tablespoons sugar, 1/4 teaspoon salt, 3 eggs, 1 1/2 cups milk and mix well. I toss it all into the blender and puree it smooth. Melt 1/3 stick of butter. Add to mixture and mix thoroughly.
Warm the skillet using medium heat and lightly coat with butter to prevent sticking. When butter bubbles, add 1/3 cup batter to the skillet. Quickly tilt and turn the skillet to spread the batter in a large circle. Cook until the bottom browns slightly. Flip over and cook until lightly browned. Fold the cooked pancake into thirds and remove from the skillet. Repeat until all batter is used. Serve with fresh fruit, syrup, or lightly dusted with powdered sugar.
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