German Pancakes – The way mom used to make them

German Pancakes – The way mom used to make them

When I was a kid…

Fun story. When I grew up, I ate pancakes (like duh, it’s not all that uncommon, right?). My mom made them, with icing sugar, and as I got older, with apple sauce on top.

When I was around 10 years old I was visiting my grandparents, and my grandma told me that the company she worked for had a free pancake breakfast on, if I wanted to go, but that I would have to wake up early. Of course, I wanted to go! The next morning my grandma got me all packed up and we went for breakfast. I stood in the line, outside, waiting for fresh pancakes off the outdoor stove. Shortly before my turn, I noticed the pancakes were wider than I was used to. I took one anyway, and went to sit down. I was given syrup to put on them. Not opposed to trying something new (not to mention the lack of icing sugar or apple sauce), I drizzled the syrup. To my surprise, when I took a bite, I found my mouth filled with fluffy dough, syrup and some weird taste (which I now know to be baking powder). What was this stuff!?

It turns out, my mom had been making me a German, or, Dutch style pancake. This is a flat style pancake with no baking powder, and slightly thicker than a crepe. I still can’t eat a ‘pancake’ to this day.

For the sake of nostalgia, I wanted to share my mom’s ‘German’ pancakes with you!

Ingredients:

  • 1 ½ cups flour
  • 1 tsp salt
  • 3 eggs
  • 2 cups milk
  • 3 tbsp white sugar
  • 1 tsp vanilla

Instructions:

  1. In a large bowl, mix all the ingredients together, either by hand with a whisk or with a machine blender. The batter should be smooth.
  2. Heat a frying pan on high with either a spray cooking oil, or a tsp of cooking oil. Once hot, reduce to medium heat.
  3. Ladle about ½ a cup of the batter into the pan, and quickly tilt, and twist the pan to spread the batter in a circle in the pan. (I never get this perfect!)
  4. Leave in the pan until edges begin to turn to a golden colour, and small bubbles begin to appear. It should easily slip across the pan. Using a spatula, flip the pancake over. Continue cooking until the pancakes are golden brown.

Serve warm with toppings such as white sugar, icing sugar, applesauce, fruit / berry sauce (I’ll sometimes mix fruit, a small amount of water, and sugar, and reduce it, and serve on top).

We usually ate these flat, but Cal likes to roll them up like crepes, or folded into triangles.

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