German Pancakes ('Pfannkuchen')
German Pancakes ('Pfannkuchen')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup (5 ounces | 150 g) cake or all-purpose flour (German Type 405)
- 1/2 tsp salt
- 2 eggs, size L
- 1 cup (8 ounces | 250 g) whole milk
- 1/4 cup (2 ounces | 50 g) carbonated water
- 1/4 1/2 cup freshly chopped herb mixture (eg. chives, parsley, and chervil), more or less to taste
- clarified butter, to fry the pancakes
Instructions
- 1
In a bowl, mix together the flour and salt. Stir in the eggs, milk, carbonated water, and herbs. Mix everything well with a whisk until a thin and lump-free batter forms. Cover the bowl and let the pancake batter sit for at least 10 minutes.
- 2
In an 8-inch nonstick saute pan, heat about 1 teaspoon of clarified butter over medium heat. Take a ladle and transfer about one ladle full of pancake batter into the pan spreading it out over the whole diameter in a thin layer, as if making a French crêpe. Let the pancake batter set completely, which should take about 30 seconds to 1 minute. Then turn the pancake over, cook on the other side for 30 seconds or until well browned, and take it out of the pan. Keep the pancakes warm in the oven and continue cooking pancakes until all the batter is used up.