Pfannkuchen

Ingredients

Instructions

1. 1

   Melt 15 g butter for the batter. In a mixing bowl, whisk the eggs, milk, salt, and melted butter until smooth. Add the flour and whisk until you have a thin, lump-free batter, about the consistency of single cream. If a few small lumps remain, whisk for another 20-30 seconds rather than overworking it.

2. 2

   Cut the lemon into wedges. Set the sugar aside for serving. Place a non-stick frying pan, about 24 cm wide, over medium heat. Add a little of the butter for frying and swirl to coat the pan lightly.

3. 3

   When the pan is hot, pour in about half of the batter and immediately tilt and swirl the pan so it spreads into a very thin layer. Cook for 1-2 minutes, until the underside is lightly golden and the top looks mostly set. Loosen the edges with a spatula, flip, and cook the second side for 30-60 seconds.

4. 4

   Repeat with the remaining butter as needed and the rest of the batter to make a second Pfannkuchen. Keep the first pancake warm on a plate while the second cooks; they should stay soft and pliable, not crisp.

5. 5

   Serve immediately with lemon wedges for squeezing and a sprinkle of caster sugar. Fold or roll the Pfannkuchen just before eating.

Nutrition per serving

Notes

• •For the thinnest pancakes, let the batter sit for even 2-3 minutes while the pan heats; this helps the flour hydrate quickly, though no long rest is needed for a beginner-friendly version.
• •If the batter seems too thick to swirl easily, whisk in 1-2 teaspoons of extra milk.
• •A properly heated pan is key: too cool and the batter sticks; too hot and the butter browns before the pancake sets.
• •These are best eaten fresh, but you can stack them and keep warm under a clean tea towel for a few minutes.

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