Easy sweet Pfannkuchen (German Pancakes)

IMG_20160401_120451Finally spring is here (at least somehow). Birds are singing, the sun is shining (even here sometimes) and yup, the mood is rising of students all over the country (at least I hope). Are you looking forward to the outdoor picknic season as much as I am? If yes, you might be in the mood for some Pfannkuchen too. Pfannkuchen are a delicious german dish and basically consist of a batter of eggs, flour and milk that is baked thinly in a pan. Can be spread with anything you want. Actually, spring was supposed to be the star here, but the real star are these.  Sweet Pfannkuchen, a thin dough with a topping of your choice. And they’re easy to make and don’t require a mixer. Curious?

Some more Nutella anyone? Why not fill them, roll them up and take them to your next spring picknick. Or eat them for breakfast. Or lunch. Or dinner. Whatever YOU want. This post will be short and these are fast to make too, so stop reading and go make them. Now 🙂

What are you most looking forward to now that spring is arriving?

With love from the student kitchen,

Easy sweet Pfannkuchen

  • Servings: 15 Pfannkuchen
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This is what you need
400 g flour
1 pinch salt
4 eggs
750 ml milk (I used oatmilk for the non-dairy option)
Butter for greasing the pan
Toppings of your choice

And this is how we do it
1. Measure flour into a large bowl, add salt
2. Make a little well in the flour, add in the eggs and 200 ml milk.
3. Mix with a fork or your handmixer, be careful not to get lumps (if you do don’t worry, it doesn’t really make a difference in taste, I promise!)
4. Add in the rest of the milk, the batter will be pretty runny.
5. Heat a skillet/frying pan with a little bit of butter inside
6. To bake the Pfannkuchen: drop 2-3 tablespoons of batter into the skillet. You want the Pfannkuchen to be thin, so grab the skillet by its handle and tilt it to the sides so the batter spreads evenly in the skillet. Depending on the size of your skillet you might want to use more/less batter for the next one (the first one always goes wrong, it’s a law!). You do not need to grease the skillet after every Pfannkuchen, except if you’re using one without non-stick coating
7. Bake on one side until golden brown, then flip over to the other side, do the same thing.
8. Top with your favorite topping and enjoy warm.

They can keep well in an airtight container in the fridge for two days (but better without topping, otherwise it gets pretty soggy). You can also cover the remaining batter with plastic foil/ a plate and put it in the fridge to use the next day. The batter might get thicker because of the gluten in the flour. If that happens, just mix in some more milk to thin it and you’re good to go.



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