These are the Real Deal Authentic German Pancakes. The recipe below was shared with my grandpa by a visitor from Germany many years ago and these pancakes are delicious; light and eggy with delicate, crispy edges. Resembling French-style crepes but a little thicker and with a bit more tang thanks to the addition of buttermilk.
The recipe was recorded in a family journal that my grandfather started a few years after my grandmother died back in the 80’s. He initially meant for the journal to be used to record events that happened and sometimes would catalog repairs or projects going on at the time. He wrote in all capital letters that the family recognized as ‘Grandpa-style’ because he was known to yell a lot. Not to be terse or mean, but to make sure we all knew how important what he was telling us was.
German Pancakes are easy to make but they are a little delicate to handle. After mixing the simple list of ingredients, melt a nice amount of real butter on a heated non-stick surface. I’ve used skillets, cast iron camp griddles, and electric griddles, all with success.Ingredients:
- Real butter for frying
- 4 eggs
- 1 Tablespoon sugar
- 1 cup all-purpose flour
- 1 cup whole milk
- 1 cup buttermilk
Instructions:
Continue reading instructions, notes & nutrition facts on the next page
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