Pancakes
You can actually find pancake mix in Germany if you look hard enough, but I prefer making them from scratch. This is the recipe I memorized as a child and still make to this day.
1 cups
240 ml
140 g
all-purpose flour
Mehl, Weizenmehl (Typ 405)
1 Tbsp
15 ml
14 g
sugar
Zucker
2 tsp
10 ml
8 g
baking powder
1⁄4 tsp
1.25 ml
salt
Salz
1
eggs
Eier
1 cups
240 ml
milk
2 Tbsp
30 ml
oil
fresh berries (optional)
If you want to make fruit compote to top it with, start that first and it can cook down while you make the pancakes.
- Mix the dry ingredients together in a mixing bowl.
- In a separate bowl, beat the eggs, milk and oil together.
- Pour the wet ingredients into the dry and mix together. Try not to mix too long or the pancakes will become rubbery - it's OK if the batter is a bit lumpy. If your adding berries or other fruit, mix them in here.
- Add a tablespoon of oil to a pan and heat it.
- Pour batter into the pan - about 1/3 cup for a medium-sized pancake (I can fit 3 into my 14-in pan).
- Flip when the edges of the pancakes are firm and the bubbles on top are starting to keep their shape when they pop. Cook until both sides are golden brown.
- Top with maple syrup, butter, cinnamon sugar or fruit compote.
Fruit compote
2-4 cups
fruit (fresh or frozen)
1⁄4 - 1 cups
sugar
Zucker
1 tsp
5 ml
corn starch
Speisestärke
- Add fruit, sugar and a splash of water to a small pot.
- Simmer on medium heat, stirring occasionally until the sauce thickens and the fruit is falling apart.
- For a thicker sauce, dissolve a teaspoon of corn starch in a tablespoon of cold water, then add it to the compote near the end. Simmer another two minutes, then let cool.