German Pancakes
Thin, golden German pancakes made from a delicate batter of milk, eggs, and sparkling water — perfect for a sweet or savory serving.
Ingredients
- wheat flour250 g
- milk375 ml
- sparkling mineral water125 ml
- eggs4 pcs
- sugar1 tbsp
- salt1 pinch
- vegetable oil2 tbsp
- apple sauce or jam200 g
Instructions
Sift the flour into a bowl, then add the sugar and salt.
Pour in about half of the milk and whisk until you get a smooth, thick batter with no lumps.
Add the eggs one at a time, mixing the batter well after each addition. Pour in the remaining milk and the sparkling mineral water, then stir until the batter reaches the consistency of thin sour cream.
Let the batter rest for 10 minutes so the flour can hydrate.
Heat a skillet over medium heat and grease it with a thin layer of oil.
Pour in about 60 ml of batter, quickly tilting the skillet so it spreads into a thin layer, and cook for 1–2 minutes, until the edges turn golden. Flip and cook for about 1 more minute. Repeat, greasing the skillet with oil as needed.
Serve the pancakes hot with applesauce or jam.
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