German Filled Pancakes
My Great-Grandmother and Grandmother handed this down through the generations. I grew up sprinkling sugar and cinnamon on mine and my son does the same!
My Great-Grandmother and Grandmother handed this down through the generations. I grew up sprinkling sugar and cinnamon on mine and my son does the same!
- Carbohydrate 16.7133818826462 g
- Cholesterol 1058.31333333333 mg
- Fat 25.1599111310662 g
- Fiber 0.345831692568893 g
- Protein 32.8825338271227 g
- Saturated Fat 7.8937950598455 g
- Serving Size 1 1 Serving (277g)
- Sodium 354.485430879727 mg
- Sugar 16.3675501900773 g
- Trans Fat 4.20963668462229 g
- Calories 425 calories
Step-by-step
- Beat all ingredients together for 5 minutes.
- Heat a skillet (10 inch works best) and butter it well.
- Spoon in 4-5 tablespoons batter and cook until golden brown.
- Flip and cook other side until golden brown.
- Serve with jam, preserves, sugar & cinnamon or any of your favorite fillings.
- Place filling on pancake and roll up like a crepe or blintze and enjoy!
Adding flour directly to liquid without sufficient mechanical agitation results in dense, uneven pockets of raw starch. Achieving the proper consistency requires beating the batter for a full five minutes. This extended mixing duration accomplishes two distinct physical goals. First, it forces air bubbles into the liquid matrix, which expands upon heating to create a light interior structure. Second, it hydrates the flour proteins thoroughly, forming a gluten network strong enough to hold the rolled shape without tearing.
The Science of Batter Rest and Heat Control
Eggs serve as the primary structural agent in this formulation, providing both liquid and proteins that coagulate upon contact with thermal energy. The high ratio of six large eggs to just one-half cup of flour yields a thin, custard-like batter that behaves similarly to French crêpe mixtures. When spooned into a heavily buttered ten-inch skillet, the moisture flashes into steam, lifting the thin layer and setting the starches into a golden-brown sheet. Maintaining moderate heat prevents the exterior from burning before the internal structure solidifies.
- Skipping the five-minute beating time yields a tough, rubbery texture instead of a delicate wrap.
- Overcrowding the skillet with too much batter creates thick cakes that resist rolling.
- Using insufficient butter prevents the characteristic crisp edges from forming.
