Hungry little monsters don’t have time to wait for puffy German pancakes to bake, they want food and they want to eat it now. So we pan fried our German pancake batter. Hungry little monsters also don’t care that your carpet is white and that food should not be thrown on the floor or that sticky fingers should not be touching the couch. It was all a terrible (fun, fun, fun) mess. :)
Patricia’s and Leslie’s Panfried German Pancakes
- 1/2 stick of unsalted butter (melted)
- 4 eggs
- 3/4 cup 2% or whole milk (we used 1%)
- 3/4 cup all purpose flour
- 2 tbl sugar
- 2 tsp vanilla
- 1 tsp cinnamon
- 1 tsp nutmeg (omitted)
- lemon wedges and powdered sugar (replaced with maple syrup)
- Unsweetened cocoa powder
Whisk eggs into a bowl.
Add your dry ingredients and the milk till they’re just blended.
Pour melted butter into the batter and mix, make sure not to overwork it.
Proceed as if they are regular pancakes or crepes. Once they’re firm, you’ll know they’re cooked through.
We made one batch with just blueberries and then added the cocoa powder and the oats to our original batter. They’re not fluffy like the pancakes you’re used to, they’re heavy and a bit chewy. Also, beware, our addition of cocoa powder and oats made them really thick.
Recipe adapted from Mr. Breakfast’s German Pancakes. (You should to bake them – I think next time we will stick to the original recipe).