Prep 5 mins
Cook 15 mins
This recipe was handed down to me by my Great Nan, who made them for over 90 years. This recipe was one of the many brought over with her family from Germany many years ago. I have finally been able to successfully make this almost like hers, and look forward to making it for my children and grandchildren some day, just like she did.
- Mix together all ingredients, except milk.
- Add milk last until batter is almost water thin.
- Heat 1-2 tablespoon vegetable oil in small pan over medium heat.
- When oil is hot, add about 1/4 cup batter; rotate pan until bottom is covered with batter. (Tip: tilt pan just a little and rotate slowly.).
- When batter is almost "dry" (cooked) on top, flip onto other side.
- When other side is slightly browned, remove from pan.
- Swirl with syrup and roll up.
- Serve sprinkled with powdered sugar and more syrup (if desired).
These Pfannekuchens were incredible. I enjoyed this tasty treat so much. They had a great texture and the flavor was out of this world. Quick and easy to make with ingredients always found in the pantry. I'm so pleased that i found this recipe, I will be making this often. Made for Pac Spring Safari.
These were so moist and delicious! I found them somewhere in between crepes and pancakes, partly because they were a little too dense to be crepes, but not as dense as panckaes, so they ended up being like light pancakes to me. I don't like putting powdered sugar on these kinds of recipes, so I skipped that, and just added the maple syrup. So good!