by hardlikearmour
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biffbourgeois's Testing Notes:
Expand Collapsehardlikearmour's Notes:
Expand1 large egg Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
2 tablespoons all-purpose flour Ask a question about this ingredient
¼ cup milk (whole preferable) Ask a question about this ingredient
butter for frying Ask a question about this ingredient
brown sugar or other topping Ask a question about this ingredient
Whisk egg(s) in appropriately sized bowl. Add salt and flour, then whisk to combine. Slowly whisk in the milk. Cover and refrigerate overnight if possible, or at least 30 minutes.
Ask a question about this stepHeat a small non-stick frying pan (6- to 8-inches) over medium-low to medium heat. While pan is heating, whisk your batter briefly.
Ask a question about this stepOnce the pan is hot, coat the bottom with a small pat of butter. Pour enough batter to cover the bottom of the pan (about 3 T for a 6-inch pan.) Cook until the top is set, then flip and cook the other side briefly. Once you flip the pancake you will notice it puff up a bit, and seem to "grow" up the sides of the pan. When it stops "growing" it is done. Ideally you don't want the pancake to brown at all, so adjust your heat as needed. (It's okay if they get a little brown, so don't worry if they do!)
Ask a question about this stepServe immediately sprinkled with brown sugar or other desired topping.
Ask a question about this stepThey're eggy, but with a yummy topping and framed as pancakes I bet it'll work! If you try it, let me know how it goes.
These are wonderful - like my Oma used to make. I've searched for the recipe for years, thank you so much for sharing!
I'm happy to hear they're like your family recipe. Is you Oma German?
This made a perfect dinner for one tonight, and I will definitely make them again for my husband. I sauteed some chopped leeks and added some parmesan cheese, then rolled it up and added a few grinds of black pepper. Utterly delicious. Thanks!
Yum! I love your savory filling. Glad you enjoyed them!
Great recipe - easy, quick and homey. My family is going to love these. Thanks!
Thanks, Waverly! They are a family tradition for us, and I'm glad to have been able to share them.
hla, we made these for dinner tonight. They are awesome! Sprinkled ours with brown sugar, rolled 'em up, and drizzled with maple syrup. Yummmm! Thanks for another great recipe. I used your ratio and made 3 eggs worth.
Thanks, mrslarkin! I'm glad you family enjoyed them! My dad made some for my family for breakfast on Thanksgiving morning, and they were yummy.
These sound delicious and similar to pancakes my German grandmother used to make. I look forward to trying them.
My grandma was of German descent, so I bet it is very similar. Did your grandma happen to make something called "bucken"? It is deep fried dinner roll dough, sprinkled with sugar - sort of like a beignet.
No I haven't heard of bucken. You should post a recipe for them!
What a lovely story. Could one go in the opposite direction on the fat scale and use half & half? I can see my daughter loving these.
Hi, B! I'm pretty sure it would work, but I've never tried it. Let me know if you do it!
Thanks, will do. I'm thinking tomorrow morning.
Can't wait to try these! My boy loves pancakes and I love your story behind them. I'm certain he could eat 3 eggs worth by himself.
Thanks, gr! When I was a kid we liked them better than regular pancakes.
Very cool. I bet stuffing them with some of this weeks greens recipe would make a great B, BR, L or dinner. Thank you for sharing; Love to learn a new ingredient technique.
Thanks, sLC! I've never had them savory - Great idea! It's such a nostalgic recipe for me, it's hard to think beyond my memories.
Silly question, but have you eaten them at room temp? I see serve immediately but wondering about make-ahead, and let a savory hot filling "warm" them up. You're on a roll with these yummy recipes. : )
I'm pretty sure you could do them at room temperature, and let the filling or a low oven warm them. I've seriously never done anything besides our family tradition with them, and only learned how to make them myself about 2 weeks ago!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
My kid won't eat eggs, but he loves pancakes. I'm thinking of trying to sneak these under the radar :)