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Authentic German Pancake Recipe- Eierkuchen Goldgelb

5 from 2 votes
Servings 6 -8 pancakes

Ingredients
  

  • 1 3/4 cup 250g Flour
  • 4 Eggs
  • 2 cups 1/2 liter Milk
  • 1 tbl Sugar
  • canola oil or butter for frying

Instructions
 

  • In a blender, combine flour, eggs, milk, and a spoonful of sugar. Blend until fully combined.
  • Let sit for 5 minutes.
  • Now... here's where you make a decision.... if you feel really confident in your flipping ability.. use a large frying pan. If... like me... you tend to make a mess of things when you make them too big... get a smaller one.
  • Heat tablespoon of oil or butter in small nonstick frying pan. Pour about a half a cup, or more, of batter into the hot pan. Pick it up and swirl it around a bit to spread it out. You can add more. (I find 1/2 a cup works) Fill the bottom of the pan... should go about 1/8 to 1/4 inch thick (don't get your rulers out.. eyeball it)
  • When bubbles start forming, peek under a corner (I know, I know, there are no corners on a round pancake! that was just a test) Peek underneath. If it's starting to get golden, flip it.
  • Let other side cook a while, peek occasionally. When golden, put it on a plate in front of a hungry child... or put it on a plate in a warm oven
  • Repeat until batter all gone. (you'll need to add butter or oil to the pan between every one or two pancakes... it's ok... tomorrow you'll be back to your fiber cereal)
  • Keep in mind, the first pancake generally doesn't work. Don't know why. Don't fret. Take it out back, throw it like a frisbee to the dog. He'll be happy.
  • Serve the pancakes with jam, fruit fillings, NUTELLA!! or sugar