My recipe for German pancakes, I’ve recently realized…is actually for Swedish pancakes! Well, they’ve always been quickly devoured in my family – growing up, my mom, Ms. Marda Bebb made them often for Charity & I- and we loves to douse those suckers w/butter, powdered sugar & lemon juice (mix it all up on the pancake and then roll it up and eat it with a fork). Now my family loves to eat them for breakfast and for dinner too! They’re fun, messy and easy to vary with all kinds of toppings.
1.5 c. Flour (make a well)
1/2 tsp salt
1/2 tsp vanilla
1 & 3/4 c. Milk (reserve the 3/4c. until after mixing the 1st cup)
~ In a large (2 quart) mixing bowl, combine eggs, flour, and 1 c. milk together. Add the vanilla and salt & mix. Add the remaining 3/4 c. milk. (also – depending on what toppings I have, I add some cinnamon into the batter).
Heat a large non-stick pan on medium-high. Using a 1/2 measuring cup pour the batter into the center of the pan. Then you need to quickly pick up the pan (be sure the handle is not hot) and in a slow circular motion, tilt the pan to spread the batter out into a thin round shape. Cook until you see air bubbles forming on top and the bottom becomes lightly golden. Then flip it over using a spatula to lightly brown the other side.
To serve the pancakes, spread butter all over one side of the pancake, and once it has melted, sprinkle powdered sugar and whatever else (from the optional toppings list) that you want. Then roll up the pancake and top it off with a sprinkle of powdered sugar. Note: If using fruit, it works better to put it on top and not roll it up inside.
BEWARE! To whoever is cooking these: You will usually eat last! It’s very hard to keep up w/the demand of the hungry pancake-eaters. One way to get the jump on the demand is to get a head start making them and put them in a tortilla warmer before you tell ’em…
“Come and get it!!”