German pancakes are not like American pancakes, nor like French crepes. I would put them about halfway between. They are not thick and bready as American pancakes, but are thicker than a French crepe. They are usually served with applesauce and rolled up. Or they are served with lemon juice and powdered sugar.

Ingredients

• 1/2 liter Milk (or Buttermilk)
• 2 Eggs
• 1&1/2 Tsp. Baking Soda
• 3/4 c Flour
• 1 Tbs. Oil
• 4-5 tsp. Sugar

Note: We are currently experimenting with a vegan version, using soy milk and flour instead of cow ,milk and eggs. First results are promissing. Please write us if you have any experiences yourself?

Description

With a mixer beat the eggs and milk, add the flour sugar and baking soda. The batter should be rather thin and liquid. Heat a frying pan and using a tablespoon of oil coat the bottom of the pan. Pour a soup ladle’s worth of batter in the bottom. It should just cover the bottom of the pan with a thin layer of batter. As the pancake dries turn it over and brown on the other side. Remove from the pan and either serve to the eagerly awaiting folks or place on a serving dish and keep warm in the oven as you make the rest.