What is the difference between german pancakes and crepes

In Germany, pancakes are traditionally not eaten for breakfast but for lunch. It is a big treat for my son when his Kindergarten puts "Pfannkuchen mit Apfelmus" - pancakes with apple sauce on the lunch menu. There is not just one Pfannkuchen recipe or Eierkuchen recipe in Germany. Every family has their own, and they vary in methods and ingredients. However, they have the three main ingredients in common: eggs, milk and flour. If you add all the ingredients at once into a bowl, the chances are high that you end up with a lumpy batter.

For this reason, it is important to start slowly. First mix the flour and milk. Then follow the eggs and finally the salt, pepper and mineral water. The carbonic acid adds little bubbles to the pancake batter that makes the pancake lighter when its being bake.

It acts similar to baking powder but without chemicals. The three main ingredients: mineral water, eggs and flour do not bind immediately. It takes time for the gluten to relax and the starch to swell. This in turn will provide the pancake with more stability. French crepes tend to be larger and thinner than pfannkuchen. The batter is more liquid. American Pancakes are often made with buttermilk and are the thickest of the lot. They might require a little bit of practice to get them thin and perfect, but that's part of the fun.

Germans often serve food like this as a kleine Mahlzeit , a little meal, or for Abendessen , the light, evening meal. At the Jahresmarkt or Weihnachtsmarkt outdoor holiday markets , these are made on large crepe griddles , filled, and then folded into quarters and then eighths.

Here, you can just roll them up if you like once you've finished cooking them. Sugar , for garnish. Break eggs into a large cup, add milk and vanilla if using and whisk together until smooth or use an immersion blender.

Add the milk to the flour and stir until no lumps remain. Let the batter rest for 15 minutes. This lets the flour granules swell and bind.

Heat one teaspoon of butter in a frying pan or crepe pan, preferably nonstick. Make a test pancake with 1 tablespoon batter.

Add milk to thin, if necessary. Cook pancakes until set but not brown. Flip over for a few seconds and remove to a serving tray or plate. So, this is not a Dutch Baby recipe… but a recipe for traditional German pancakes how they are enjoyed in Germany!

Before you set out to fry up some pancakes, have a quick read through these recipe tips and substitutions:. For those wishing to see recipe process photos, you can find the step-by-step instructions with photos in this section. Now slowly pour in the milk while mixing with the normal beaters of your electric mixer or a hand whisk. Keep mixing until there are no lumps left. Next, add the eggs and mix again. Then place a dishtowel on top of the bowl and let the mixture sit for around 15 minutes.

Fry the pancake on medium-heat on one side until you can see bubbles forming and the pancake appears more cooked. Now add another ladle of dough to make the next pancake. Pancakes in Germany are typically sprinkled with sugar and cinnamon or spread with jam or hazelnut cocoa spread. We would recommend enjoying the pancakes fresh and only making as many as you need.

They just taste best that way. Just make sure to consume them within days. Pancake in German is Pfannkuchen. Dennis and Merri Ann live in Rigby, Idaho. They have five wonderful children and six beautiful granddaughters.

They both can be made with the same mix but they are made differently. No Comments Post or read comments. Latter-day Saint artist designs Christmas stamps for U. Most Read Yesterday's Articles. By Vivian McConkie Adams.