Making Pfannkuchen + Pancakes - German vs. American 🇩🇪🥞 Recipes + Reactions
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- Опубліковано 2 жов 2024
- Join me in my Bavarian kitchen as we make both American and German pancakes (Deutsche Pfannkuchen)! Then we all taste them to see which ones we like better and why. You'll see our first reactions and see what our kids think, too!
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My dad always makes „Apfelpfannkuchen“, so German pancakes with apples and cinnamon-sugar. You put the pancake dough in the pan and before it’s baked, you put very thin apple slices on the liquid dough, so they are „baked into/onto the pancakes“. And then the cinnamon-sugar mixture (you can google the ratio, I think) on top of the finished pancake 🥰 it’s amazing, trust me.
(Also, and that might just be a preference, but I think, the thinner the pancake, the more delicious it is 😌)
This is the way.
That's exactly how we do them, only my brother uses the cinnamon-sugar and I use strawberry jam made by my grandma, it's much better than from the store
@@dontmindmeimjustadolphin that sounds great too… let’s be honest, you can eat pretty much everything sweet with it 🥰
I think, Apfel- (apple), Rhabarber- (rhubarb) and Heidelbeer- (blueberry) Pfannekuchen are most common. (I say Pfannekuchen because in our dialect, it has one more "e".) If we at home have neither, we would eat Pfannekuchen with jam, or Apfelmus (apple puree?) which every household should always have in store! ;)
My mother always make Apfelpfannküchle (apple pancackes) that way:
She make apple rings from fresh apples put them in the pancake dough and bake them in the pan.
In Germany we usually roll the Pfannkuchen up just like Wraps kinda. So the toppings or jam wont fall of the Pfannkuchen that easily
Okay after we filmed the video I realized we never rolled them up! Haha I meant to do that and forgot.
@@MyMerryMessyGermanLife and when you plan to make sweet Pfannenkuchen you can also put sugar in your batter like you do ist
for amarican pancakes ;) i do this^^ i like them sweet^^ my friend prefers hearty pancakes, so i leave out the sugar for him. and add sugar to the dough later .. so you have "neutral" pancakes only with salt for hearty dishes or for fläddlessuppe or the sweet ones. and you can put everything you love on pancakes. rolled or not is a matter of taste. :) my alltime favorit ist only with powderd sugar on it^^, but with jam or banas and nutalla is amazing too. or like you with erdbeeren *.* :)
The wrapping part is not everywhere in Germany the traditional way, here where i have if been grown up (predominant Berlin but also regularly in the Countryside of Brandenburg by my grandparents) Pfannkuchen usually get eaten without rolling them in to a long sausage, instead we let them completely spread out putting Apfelmuss (a middle thing between applesauce and apple purée) and a bit pure sugar or a Sugar-cinnamon mix on top and spread the sugared Apple purée like butter on bread over the whole flat pancake and eating it like with fork and knife (and i rember back when i was in school they used to feet use regular with pancakes with cinnamon/Sugar pre mixed in small cups by the lunchladies and for spreading or as a dessert also a cup of apple purée
and it was rather unusual to see one of the other school students used to roll up his pancake bevor eating him.
So i can confirm there isn’t THE only correct one german standard way to eat German pancakes
We didn’t even calling them her in the east regions Pfannkuchen because we this name is here used for Krapfen/Berliner/jam filled Donuts with powdered sugar on top
Same in England
I don't roll them up, but I cut it into quarters and fold each quarter. Then I eat them with my hands. 😅
I like the german pancakes more, because one can make savoury pancakes aswell with them, filled with spinach for example, very tasty, or filled with minced meat(like for Sloppy Joe's) 🤤🤤🤤💯👍
I like to fill them with cheese aswell
I like to bake in some ham or bacon into the German pancake. Or some sliced Apples, when making them sweet. Or cherry "Konfitüre" on top
Don't forget Pfannenkuchensuppe.
If you plan on making more German recipes you should get a small kitchen scale instead of measuring cups. Germans more often measure ingredients by weight and not by volume like Americans. Only liquids are measured by volume (most of the time milliliters).
Edit: the dispenser for powdered sugar said "Puderzuckermühle" which means mill for powdered sugar. You take off the lid, hold the tube upside down and turn the (for the lack of a better word) lower end the lid usually sits on. That way it is way easier to get the sugar out of it 😊
True. And that has obvious reasons: ua-cam.com/video/zkuYuRn6Vls/v-deo.html
A flat, digital kitchen scale can be stored upright and takes up almost no space.
Came here to comment on exactly that, hehe. Baking is a science (chemistry), so using cups and such just doesn't cut it. Every couple weeks or so, you'll find electronic kitchen scales at ALDI or LIDL (which is my favourite discounter - they have the BEST fruits and veggies and always the biggest iceberg lettuce). But you can get one at Amazon, too, of course. Ten bucks will get you far. :)
Rossmann has these kitchen scales, I think they’re about 8€
For breakfast: American pancakes 🥞 first!
And I wanted to comment on those two things, too: you need to turn the "powdered sugar mill or grinder" (it will save you time and nerves).
And you should really get a kitchen scale, because German recipes ask for milliliters, grams and maybe sometimes German pounds (a little more than American pounds!) - and really get a hand mixer!
P.S. Hope you meanwhile got a bread slicing machine ... 😉
Don’t buy German measuring cups, buy a kitchen scale. You can get them pretty inexpensively. Baking/cooking is sooo much easier in grams, and more accurate too.
I prefer American pancakes as a sweet treat when I eat them at all. I simply never liked crepes or thin Pfannkuchen. I especially don’t like them with Marmelade. My boys like both at various times for different meals.
I like pancakes as a snack and pfannkuchen as like a meal, with cheese, ham and nutella for dessert 😆
@@marinakuchenbaur7337 or with Apples Inside :)
I think it's easier to make Pfannkuchen with a little oil, so you don't have the problem with dough "swimming" in the fat. You only need to give some oil to the pan like every three pancakes. And you can shift (don't know if the word is right) the pan while, not after, you pour the dough in the pan so the Pfannkuchen gets thinner.
We used to top the Pfannkuchen with Zimt&Zucker, roll it, dip it I to Apfelmuß and eat it with our hands. Sometimes we did Pfannkuchen with Frischkäse and Salat, but we rolled it, too. With the left overs you can make Flädlesuppe (=Soup with pancake stripes).
Okay great tips, thank you! Use some oil.
@@MyMerryMessyGermanLife If you want to use the pfannkuchen for a Flädlesoup, don't put sugar into the batter. If you want to use left over pfannkuchen for the soup, you can cut them in stripes and put them in the freezer, that way you will always have something for a quick soup if you don't want to cook.
Flädlesuppe ... yummmm ... dang, I'm starving again right now
The amount of oil really depends on the person (or maybe region). My grandma's pancakes always swam in oil. And she also put thinly sliced apples into the dough. Which makes them Apfelpfannkuchen. They are delicious with cinnamon and sugar or even just sugar. I live in western Germany btw.
The first Eierkuchen has to swim in Oil, just to break in the pan, otherwise the first one always would stick.
I'm always amazed how flawless Grayson speaks German. The pancakes I make over here in Northgermany are different. The dogh covers the whole pan. Than I put a thin layer of topping onto and roll them up.
She hasn't done them correctly. - In southern Germany we do them differently as well.
Less salt, the batter need to be mixed until totally creamy, and very foamy. The baking is totally different too than the way Sarah did it.
When having fruits, they are normally baked with the pancake. Then the pancake gets thicker and in this case a lid goes on top so it rises. Temperature should not be that high either.
It's always best to watch someone do it. 🙂
I had to learn from an American too, how to bake a proper American carrot cake. 🙂
We roll it in Bavaria, too.
I cover the whole pan too but I don't really put oil in it I just grease it before cooking them and the a few times in between with a paper towel
Grayson’s German is so good that Germans often think he was born here!
@@witty2u I think everyone does it a bit different. I even do them every time a bit different, because I just mix eggs, milk and Mehl and mix it so that it looks good and I use oil or butter for the pan.
Yeah, here in Hamburg the pancakes are usually bigger (the whole pan, and not even a small one) and we cover them in Apfelmus (I would love to hear what the differences are between Apfelmus and what in the USA is known as apple sauce, maybe can let us know in another video maybe about similarities and differences between American and German things like sauces, condiments, toppings, cold cuts, etc.) or just with Puderzucker and maybe Zuckerrübensirup (Beet syrup, I think). BTW, Graysons pronounciation is sometimes nearly indistinguishable from a native speaker.
"sugar beet root sirup" just for the record and you are absolutely right.😉
Yeah many Germans we meet think that Grayson was born here in Germany! 😱 And we laugh and say, nope! We’ve only lived here for 6 months!
A video on different condiments is a good idea!
I found out that apple sauce is the American way to say Apfelmus. Same stuff. I used it a lot for waffles.
@@V100-e5q Well, I heard Americans say apple sauce on pancakes is disgusting so I thought there has to be a difference.
Apfelmus is King! You can't go wrong with that...I grew up on that.Now I'm a bit chubby...maybe there is a correlation in that
After getting all the pancakes done for your meal we usually make a few extra for "Flädle". Simply use the base recipe and add some finely chopped chives and/or parsley into the batter before pan frying them like normal. Once they are cooled down roll them up and slice them in long strings to add them into beef broth/stock/soup as an alternative to noodles.
btw. we don't really use measuring cups with the metric system, only for some very rare circumstances,... get some more mixing bowls and use kitchen scales
all dry elements are measured in weight and many liquids are measured in volume, but as it's mostly water, it translates 1:1 into weight as well
it's also quite common to put in dry ingridients, the reset the scale and add in the next component, without measuring it in a seperate bowl first
the whole measuring thign is sooo different in american vs. european baking
I wanted to say the same, but you beat me to it. A scale, a large measuring jug for liquids and several mixing bowls, what else do you need? Measuring cups are a waste of time and washing-up water when you work with the metric system.
When I started using American recipes on a regular basis, however, I bought a measuring cup with metric AND imperial measuring units on it because I got tired of converting everything into metric. But it's only one instead of the dozens of measuring cups Ameircan usually use and I can use it for measuring metric liquids as well.
In Austria we call them Palatschinken and classically eat them rolled up with apricot jam topped with powdered sugar. I think that's the best way to eat them, but I'm obviously biased. Kaiserschmarrn seems to be similar to american pancakes.
Yes, that’s what I grew up with, my dad was Austrian
Both kind of pancakes are yummy! Tipp for the powdered sugar: twist the upper ring of the bottle to release the sugar. Have a great Sunday! 🌞
Frankly, I wouldn't even put sugar on strawberries. They are usually sweet enough on their own, the only reason to put sugar on them is if you don't want to eat them immediately and you want them to hold a little bit longer.
Regarding the powdered sugar bottle, I was about to say the same 😀
My cooking/baking trick: To avoid clumps, add the wet ingredients slowly to the dry ingredients and make a very thick batter first - this will destroy any lumps - and only then add more and more liquid while stirring. This trick applies for Puddings, Pancakes, Sauce Béchamel, Spätzle-dough etc.
That is so funny because my surefire way is to do it the other way round :D :D :D Mix all the wet ingredients first and then gradually sift in the flour, so it never even gets that thick texture that produces all the lumps :D Funny how different methods get equally good results, probably depending on what you believe will work or how we saw our parents do things. By the way, I have no blender/mixer, not even for cakes. I find them unnecessary. Oh, and I have lived in the south od Germany and in the midlands/north of the uk and the pancakes are so different, you would not even count them as the same dish. My Bavarian mother makes them in a pan so big, we usually have one pancake per person and that's it. We often put sliced apples on the uncooked side and then flip it over, so we bake the apples "into" the batter on the other side. That and a little jam and you end up in what the kids here call a "food coma"...you literally can't move for hours :D
@@polyanthajones8168 absolutely! It can be easily done with a Schneebesen (whisk)! :)
You need to taste the german pancakes with bacon and onions....with a green salad a perfect dinner
Usually you use Apfelmus (applesauce?), and or a mixture of Zmit & Zucker (cinammon and sugar) as topping
Yummy! Okay we will try that next time.
Nutella is also fine! ✌️😋😋
@@MyMerryMessyGermanLife If you dont add suggar to the dough, you can use Pfannkuchen with "salty" things too. We usw it for example with very thin ham and a little chees, roll it and put it in the oven for a few minutes (until the chees melt) or cold with Meerrettich Frischkäse and thin slided smoked salmon (rolled too).
I recommend using "Apfelkompott" instead of "Apfelmus". It's of a thicker consistency with little pieces of apples in it, has a nicer texture and therefore is way tastier than Apfelmus. You'll often find it right besides the Apfelmus, just have a close look at the label, I ever so often got the wrong one 😉.....
When I was young my mother often baked Apfelpfannkuchen (Pfannkuchen with apple slices in the dough) for us. For the topping there was always a bowl with a mixture of cinnamon and sugar on the table.
So delicious! Next time I can make them like that!
That's the way to go! We mostly made them like that as well, and blueberry pancakes!
Same! Soooooo good!
@@emilwandel MHH, I think that's something completly different.
I always make pancakes with sugar. :D Somtimes, I also put apple slices into the dough. Thank you for showing the Amercian variation, that was interesting!
Grayson‘s pronounciation of „Pfannkuchen“ is 1+ 👌
Das bayrische Kochbuch really is a staple! Most families I know have it. I also got my own when I moved out. You might want to get a kitchen scale for a lot of recipes here. Occasionally Aldi etc. Have them in their specials quite affordably
The Bayrische Kochbuch is an absolute classic for decades! And I like the chapter that tells me how much of a dish or side dish I need when I plan cooking for several persons.
If you want to follow recipes in Europe/ Germany, you really need to get kitchen scales. A handmixer is a basic must have item. :)
German pancake batter is just slightly thicker than crepe batter, so it can swirl around in a pan, You should be able to cover the whole pan bottom with it. In my childhood, we had german pancakes with jam
or apple sauce and cinnamon, or put apple pieces into the pan before putting the batter. Nutella is fine also, but you can also make hearty ones.
As kids, we rolled them up instead of eating them flat.
I like to make pancake batter by hand. With a whisk. A mixing machine brings no advantage. It rather destroys the airiness. More important is right amount of eggs and right temperature. Timing is important, not perfection.
Benötigt wird Liter-Messbecher und Waage für kg.
Manchmal begegnen einen alte Maße:
1 Pfund = 500g ; 2 Pfund = 1 kg
1 Zentner, in Deutschland 100 Pfund = 50kg, aber in Österreich 100 kg !
hundredweight US 45,359237 kg ; in UK 50,80234544 kg;
Es zeigt sich die alten Maße sind oft nicht einheitlich.
1 Dutzend = 12 Stück ; 1/2 Dutzend = 6 Stück
1 Liter = 10 cm x 10 cm x 10 cm =1000ml; 1 Liter Wasser wiegt 1kg
@@jensschroder8214 to be fair, a Zentner is hardly used for normal baking ... that is more the sale unit for potatoes from a farmer.
In our part of Austria Pfannkuchen is called Palatschinken. It‘s always funny watching German tourists ask what kind of ham (Schinken) this is.
We usualy make our pfankuchen dough a littel thiner so that it easely runs it the pan and then swirl it in order to cover the hol bottom of the pan and then we add chees after we flipp them abd eat them roll up with saladt
Your butter is burned, so the pan is too hot! :-( Well, just my opinion! :-) Anyway:
You should try "Herzhafte Pfannenkuchen". Instead of sweet strawberrys, etc. use onions and bacon (no sugar, of course) which you put directly in the dough. May get thicker then, but they are softer and more juicy ... and you can eat them cold as well. So perfect to take those on tours as well ... give it a try! :-)
Yea it was burned and I knew that wasn’t good! Haha filming and baking at the same time proved to be quite challenging.
@@MyMerryMessyGermanLife I known, I know! That's why I don't do cook-videos! :-) Have a Merry Messy Sunday and don't forget to try the "Herzhafte Pfannenkuchen"..! Greetings to your family! :-)
The recipe to sweet Pfannekuchen I learned from my mum is even easier: 4 eggs, 400g flour, 4 Tblsp sugar, about 800ml of milk (I never measure that, but pour milk until I get the consistency I want. It also depends on the flour you use, as wholegrain flour usually needs bit more liquid that white flour (of type405 or type550)), and a splash of mineral water to add some fluffiness.
It's very similar to the one you were using, but the ratio of the ingredients (1 egg/100g flour/1 tbsps of sugar/2ml of milk per serving) makes it easily scalable and very easy to remember, so it is one of the few dishes I know how to cook by heart.
BTW, in either recipe, If you want to make the Pfannkuchen even smoother, try replacing some or all of the milk by buttermilk.
In my mind those are two entirely different dishes. I don't even translate the american pancake, it is always a pancake, to keep it seperated from a Pfannkuchen. But if I had to pick one...I would always pick the German variant. I like American pancakes with marble sirup well enough but, well, for starters it is mostly the marble sirup I like, the pancake tends to be a little too dense for my personal taste, but above all, the German Pfannkuchen is just a way more flexible dish. You can do it sweet or hardy, you can roll whatever you want in it, you can mix whatever you want in it. My personal favourites other than the plain version is the version with apples, the one where a sauce with chanterelles is put into it and the one which adds vegetables and ham into the mix.
That's a sweet mistake, "marble" (Marmor) would fall hard on your teeth. "Maple" syrup is Ahornsirup. I'm neither German, nor American, nor English. Yes, the continental European pancakes with more eggs have the attraction of the eggs, the protein in them that we sense, rather than the dryness of the American dominated by flour. The French ones that need to be so thin you can read your newspaper through them, in my opinion are just an excuse to eat something else on them.
Yeah American pancakes are quite dense. But I do like that texture sometimes.
@@jpdj2715 Ah, crepes are very tasty too. Perfect with some cinamon.
I like to make american pancakes as a breakfast, german pancakes are more like a "main dish". I often cook them for my kids with apple slices, blueberries or bacon or cheese and ham. We live pretty close to the dutch border and go to the Netherlands often, so we are a bit influenced by their really great and famous pancake culture....
And there are really so many recipes for pancakes, no idea how anyone could say what is the right way to make them.
Btw Ella is a really cool kid!
I dont have a handmixer. Or a microwave. Or an automatic coffee machine. Because i do enjoy the slowness of things being done in the kitchen. But i do have a dishwasher! Best thing ever! 😂 Love from Dortmund, Germany
I had (and still have) those. But I threw out three coffee machines when I moved recently. When it comes to making whipped cream I have returned to doing it by hand. Nothing more enjoyable than putting in effort and get the stiff whipped cream as result. And there is less danger to overdo it and get it to (too) butter(y).
The good taste comes from the eggs. If you separate them, whip the egg white and mix it carefully into the batter (not too fast, dont loose the air in the foam) you got the same fluffy result like pancakes or Kaiserschmarrn without the nasty taste of baking soda!😘
I think there are various different recepies for Pfannkuchen depending on the region… Bavarian kitchen is so different in many aspects, like northern or rheinisch or sächsisch or Schwäbisch etc… my great grand mum did it the Pomeranian way… flat, thin, thight, a little burned on the edge and as big as ground of a 24cm pan… served just with the famous sugar-cinnamon mix on top or/and good old fashioned Apfelmuß to the side. Basic dish but we loved it. Unfortunately nobody thought about writing the recepy down and it disappeared with her by 1979 already when she passed age 93… haven’t had it in some 45 years and still can smell the taste in my mind. Childhood memories that never fade…
Fun fact: in Thuringia "Pfannkuchen" are something totally different and pancakes are called "Eierkuchen", regional differences. 😉
Ah cool! Good to know, thanks for sharing.
@@MyMerryMessyGermanLife Same in Berlin, Pfannkuchen are something different (not only a former US President "I am a Berliner"), in various German regions they have various names they are called Kreppel, Berliner / Berliner Krapfen, Fettkröppel etc
@@weinhainde2550 those are more like doughnuts, though
@@Prime72 I know, but in most german regions Pfannkuchen are way like "little bit thicker" type french crèpes
In the lower Rhine area, where I grew up, the Apfelpfannekuchen is a staple. It is a bit thicker that the modern crêpes like versions, because the batter covers the whole pan about 1 cm high. After you put in the batter in a lightly buttered pan, you start to put in relatively thinly slices of fresh apples with a bit of distance between the slices and only turn the pancake once. When it's done, it only gets sprinkled sugar and maybe a little bit of cinnamon on top. That's pure childhood nostalgia for me. Oh, I really have to make these now …
Guten Appetit!
°° Genau so muss es sein!!! - Grüße vom linkem Niederrhein (Kreis Wesel).
for metric baking and cooking you only need a kitchen scale and a 1 or 2 liter measuring cup. no tons of different measuring cups and spoons. the measuring cup, scale and the handmixer you can get basicly in every bigger store like kaufland or in the kitchen department of every furniture store or somtimes aldi and lidl when there have some special offerings.
although i would recommend getting a good scale and not the cheapest one.
and there is also amazon
@@Ginkoman2 the scale from Aldi workes fine for me. Some 5 years now
I do not use a scale at all. I have a litre measure pot with marks for grams for flour and sugar on it, too.
@@marie9814 Volumetric measurements are just not accurate, depending on what kind of flour you use or how you full the pot there are differences over 20%.
And depending on what you are cooking or baking stuff like that can really mess with a recipe.
The way we eat Pancakes:
1) With sugar on top
2) With powder sugar
3) With marmelade
4)With chocolate cream (Nutella)
5)thin apple slices in the pan and after a few seconds from both sides put dough on top
6) with apple sauce
7) fruits with juice heating up, mixing pudding powder with 4 Tablespoons of milk. As soon as it starts to boil, stir in and let it cool
8) cut onions in slices and bacon cubes, roast it a few seconds, dough on top
9) mushtooms and onions (same then 8)
10) bolognesa sauce on top
11)pizza cheese on the hot pan cake
12) put "frischkäse" on the pancake, than put salomon (the Breakfast slices) on top, some salat leafs and roll it, put it in fridge and eat it later cold.
13) put chili con carne with pizza cheese on top and roll.
14) on hot pancake slices of Salami and cheese.
For the pikant pancakes less sugar in the dough. A " Prise" salt and Paprika Powder.
There are so many recipes, but I think it is enough for now.
I believe (don't know if it's true) that the American version emerged because those are easier to prep and make - especially for busy breakfast joints :) They are also easier to keep warm and you need less of the more expensive eggs, so more profit. I prefer the European version though. Try homemade waffles in winter! Those are extremely different form the American ones and tons better
Ah okay! Yeah I need to get a waffle pan.
@@MyMerryMessyGermanLife If you love history and vintage, get it second hand :) The old ones are better quality
You should try Austrian Palatschinken - it’s the Austrian / Hungerian Version of Pancakes
We were supposed to have steak and salad for dinner.... now i' have to let them know that we're actually going to have pancakes...:-D
I love your nature shots. Kevin looks like a brother of Paul Simon :)
The concept of fruit on pancakes is so strange to me (German) and my partner (welsh). We both just know it with the fruit in the batter or with jam etc. My mum would even put ham and cheesse on pancakes sometimes :P Or fill them with mince and then bake them with cheese on top or a bechamel....
And that cookbook is amazing! My grandmother had it too.
Regarding the currants: you could try making a baiser cake with them, that levels out the sourness
JFTR, it is not necessarily raw fruit, sliced apples are caramelized beforehand ("Bratapfel" AKA Christmas style) and if you like, add some French Calvados to it (like the French add Grand Marnier to Crepes Suzette). Guten Appetit ;o)
So cool your grandmother also had that cookbook! Okay good to know - mix the fruit in with the batter.
Berrie sauce for pancakes: about 500 ml of red wine or red juice mixed with about a tablespoon of starch and 2-3 tablespoons of sugar. Boil it, add the berries, boil again. Ready for pouring on your pancakes, sweeter and easier to handle than just the berries.
And please use Butterschmalz, not Butter, to fry the pancakes. Butter can't stand these high temperatures.
Just curious: why don't you use the whisk the whole time?
It’s broken - the handle won’t stay on and it’s made of plastic and very cheap quality. 😖 I’ve got to buy a new one!
In my family we like to eat the pfannkuchen with ham, cheese and salad on top... or with asparagus and hollandaise.
My daughter loved german "Pfannkuchen"..the way I did it: like the french "Crepes"!..So one day she want´s do do it on her own......she did American Pancakes..from scratch without a receipe!! I love eating her "Pancakes" till today..maybe she´s American ;-)
What a pity that you didn't show us your kitchen! But wood sounds good. So much nicer than 'Kunststoffoberfläche'. Maybe you can show it to us in another video? What is so old-fashioned about it?
I wonder that you have survived half a year in Germany without a hand mixer and a kitchen machine. Respekt!
The American pan cake certainly has more calories, with fat and sugar in it. The baking powder lets it rise and get more fluffy. In Germany we like American pancakes for breakfast or brunch buffets, with jam or fruit compote. They are only half the size of our pancakes.
Your German pancake wasn't a real pancake because you didn't fill up the whole pan with the dough. We usually move the pan around in the air in order to let the dough flow everywhere and cover the whole pan.
We also like to put slices of apples or stripes of bacon on top before we flip it round, then it's called Apfelpfannkuchen or Speckpfannkuchen.
And you don't need new measures, but only to buy kitchen scales. Just put your vessel on it and then start the scales. You can usually switch from ounces to grams or the other way round. They are very cheap. Here an example:
smile.amazon.de/dp/B088QY2JR5/ref=cm_sw_r_cp_apa_glt_i_7XEXN62VH788FW8G35CB?_encoding=UTF8&psc=1
Considering the size of your family, you'll probably want to get a full-blown stand mixer for your kitchen.
I have a Bosch MUM 5 and it's just great. You can find it for 170-180 Euros when it's on sale and it comes with many accessoires, like a blender attachment for making smoothies.
The larger MUM 9 might also be an option.
Thanks so much for the suggestion! That’s a great idea.
Highly recommend Bosch MUM too, great value for money and the cheaper ones are reliable too
@@wendyw.2778 The cheaper ones have less power and are better suited for small housholds.
Keep in mind that Kevin and Sarah have four kids (and a cat), so the recipes they'll be using will tend to be adjusted for more people. The MUM 5 with its 1000 Watts is actually the smallest stand mixer I'd recommend for a six person household. But if they want to try something like baking bread at home, then it might really be better to pick the larger Bosch MUM 9 instead (or make multiple batches).
To give you an example, this is my mom's recipe for Christmas cookies:
1kg cookie flour (405er Mehl)
2 tsp baking powder (2 TL Backpulver)
100g-150g coconut flakes (Kokosraspeln)
2 eggs
500g sugar
500g margarine
3 tblsp vanilla sugar (3 Päckchen Vanillezucker)
1 tsp rum flavour (1 Fläschchen Rum-Aroma)
I once made the mistake of preparing that recipe in a single batch in my MUM 5 and the resulting dough completely filled the mixing bowl, trying to creep into the machine's gear unit. I also ended up with six or seven baking sheets of Christmas cookies. I've halved the amounts since then.
(You run that dough through the meat grinder attachment of the MUM 5, with the zigzag outlet of the MUZ45SV2, and bake the cookies at 200°C in the preheated oven, top/bottom heat)
@@BrokenCurtain keep in mind, Sarah hasn t even a handmixer now..... and I don t know how long they plan to stay in "220 volt world", i would not invest a fortune for a kitchen appliance i use only rare if i probably move back to the US in a few years
@@BrokenCurtain (i know most of the mixers- all types of Bosch, Kitchen Aids , Thermomix older and new, no name Thermomix, Moulinex, Braun multipractic, Braun 7000, kenwood....)
Apfelmus und Zucker or Zimt with Zucker is very common eaten in Germany, but if you are really brave, try a Pfannkuchen with Bolognese Sauce or any other sauce with meat inside. It goes well with beef and pork, maybe with venison too, but i bet, the taste of the meat is too overwhelming, tried only Beef and Pork so far. Poultry could go well too.
My Sister ate them with Nutella or Marmelade, but without Zucker on top. Hmm, baked fruits in slices should go well too.
Ah, damn. Now i have to try it too for myself with the baked fruits.
Btw., when i eat the Pfannkuchen, i put the topping on them and then i roll them with my fork and knife like a Roulade and then i cut them into fingerthick slices.
+++
Licking the knife and then putting it into the Nutella-Glas, oooh dear haha.
The Bavarian Cookbook is a must-have to look up classics! However, I don't need it for pancakes as I was raised on them basically. Always savoury with a filling of grated cheese (that melts deliciously), accompanied by a salad. Remaining pancakes were cut up and served in broth. My kids eat them with jam or a Nutella alternative (without palm oil), but the girls will always have one or two with cheese as well.
We call them "Palatschinken" here, Pfannkuchen is only used for the American, thick ones and I don't see those often. Palatschinken are best when thin, close to crepes. We pretty much only eat them rolled, mostly with jam or a chocolatey cream with powder sugar (? Puderzucker) on top but there are versions with meat, cheese and stuff like that.
In case you were wondering why it was so hard to get the powdered sugar out of the container: it says "powdered sugar mill" on the side, so I'd guess you'd have to use the grinding functionality of the container to actually get some powdered sugar out of it. 🙂
Hahaha yes! My son figured that out and then I felt so dumb! 😜
When I was a kid, my mother and grandmothers usually made pancakes with apple slices inside. The slices were cut relatively thin, put in the dough before putting them in the frying pan (using oil). When the apple slices were sticking out too much, some of the fluid dough was added (they need not be covered completely though). They were served „as is“, no sugar, no nothing else. Another variety was just the dough without apples, when you got your pancake on the plate you just put apple sauce on top, just as much as you liked (the apple sauce goes very well with Reibekuchen too, yummy ! 👍). Nowadays usually I go for the apple sauce variety, or sometimes powdered sugar, or a mixture of sugar and cinnamon, sometimes without any topping. If you prefer the sweet variety you can use Rübensirup as topping as well (personally I prefer it to Maple Sirup), though I prefer Rübensirup on top of Reibekuchen (aka Kartoffelpuffer) as they are not as sweet, it is a very good combination IMHO).
As a child I always wondered how high the pancake towers were in the Donald Duck comics. Only recently after my daughter came back from her au pair in the US she made some american pancakes, and I understood that the pancakes were much smaller and higher, explaining the towers in the comics.
If there's no baking soda in it then it won't rise. But you can whip the white of the egg(s) into a foam and at the end carefully mix it "under" the batter (with a spatula or cooking spoon) to give it some volume. But then the pancakes need more time (and less heat!) because the foam insulates and the heat takes longer to penetrate the batter. Higher heat won't help because that will make the outside too dark. It just needs more time.
Why are you using a fork instead of the wisk (wire whip)? That is exactly what it is for. First I thought you have neither hand mixer nor wisk. But then ... and I thought: huh?
Also possible: Speckpfannkuchen. Sizzle breakfast bacon in the pan. Once turned pour the pancake batter. I personally add grated cheese (Gouda) on the wet batter and turn once the batter is nearly done. Bake till the cheese is crispy. That results in one side crispy and the other side with the bacon.
Your German is sounding really good, Sara! And such a good idea to compare German and American recipes! I really look forward to more of that.
I think American pancakes reflect the country's history with settlers and cowboys having to cook over an open fire on a regular basis. Griddle cakes were easy to make and filling. The European version is a more refined one and it is rather used as a dessert or a children's meal than a regular meal for hard-working men.
And I'm officially in love with your dishware now!
I had to laugh at the "true bakers" saying, though. For me, it's the other way round. Everyone who does serious baking owns some electric devices that don't only make your life easier, but also make the finished product better. I didn't really bake bread before buying my Kenwood Chef because I just didn't like how it turned out, but now baking bread is something I really like doing because the bread is almost as good as the one from the baker's.
Btw, not everyone in Germany calls those German pancakes "Pfannkuchen". Where I come from, they are called "Eierkuchen", and "Pfannkuchen" are what others call "Berliner". There are always discussions about which word is the right one when people from the East and the West of Germany meet.
Go on making those awesome videos! They are great!
Thank you so much! What a great comment. I like how you say the pancakes might’ve been developed by the pioneers over open camp fires as they traveled out west. History affects everything, you know? And it’s fun to learn.
Hello, I grew up in Stuttgart area, a small town in Wendlingen a/Neckar. We came to the states in 1965. Anyways, my favorite with pfannkuchen ... was Flädlesuppe, cut in small strips, served in beefbroth with veggies....so yummy.
did you know that germans mostly don't measure in cups? we normally just put the mixingbowl on a scale :)
oh and i never make my Pfannkuchen sweet by using jam or nutella. i put cheese in them or apples/cherries/plums...and i mean IN them :) you put the appleslices on the wet batter in the pan
I didn’t know that until today! We learn so much from the comments on our videos.
@@MyMerryMessyGermanLife we do use the Messbecher though... very handy especially when baking.
My parents separeted the egg white from the egg yolk. Then they whipped the egg white like whipped cream and used a big spoon and mixed the whipped egg white carefully under the rest of the batter. Just like you do with the Austrian kaiserschmarrn. The pancakes are very fluffy then. You can enjoy them with canned fruit (like canned prums or blueberries), with jam or savoury with ham and cheese or mushrooms
i'd recommend Sonnenblumenöl (sunflower oil) for frying the Pfannkuchen. You could clearly see that the Butter was a bit burned (which happens at really low temperatures compared to oils) - which most likely resulted in that brown-ish color.
Hehe, the burned butter caught my eye too ^^. You can also mix butter and oil so you won't lose the taste of the butter and the mixture is way more heat resistant.
I use oil with almost everything, but Pfannkuchen I use butter or margarine, because I think it tastes better with them. I also think with oil they have a little different texture. But maybe it's just how you are used to it.
Yep, better use clarified butter, sold as "Butterschmalz" in Germany. Brands you should get almost everywhere are "Butaris", "Meggle" and "Kerrygold". Aldi Süd also sells it under the "Milfina" brand.
butter is healthier tho
Hey Sara!
Nice to hear your improvements with the German language and using it more often in your video. 👍😁
Given that I'm interested a little bit in languages and phones, I tend to listen carefully and think about reasons for problems with pronounciations of words in other languages which derive from different phones and irregularities native speakers often aren't aware about - because you learn each word separately and not as something irregular I guess...
No offend! It sounded cute how you pronounced "Kochbuch", but phonetically it was wrong, so I thought about regularities around the phones of "ch". There are two different ways to pronounce it and you choce the right one, but regarding the preceding vowel it's sometimes handled like a double-consonant and sometimes as a single.
E.g. there is no word coming to my mind where the "i" is long drawn-out followed by "ch", whereas the "u" seems to be long drawn-out every time.
In contrast "a" and "o" can be pronounced in both ways regarding the particular word;
In "Dach" the "a" is short vs. in "Lache" (die Pfütze/the puddle!) it's long. (In contrast the "a" in "lache" as an imperative or third person singular of "lachen" is also short spoken...! 🙈)
In "hoch" the "o" is long and in "Koch" it is short! 😉
For the latter your mouth is little more open and the lips are slightly more relaxed so it sounds very similar to the "a" in "awful" but unlike the phone is just a very "short/fast" spoken one.
Good luck furtheron! 👍😁
Btw, in case you'd renovate your kitchen, you'll probably be able to sell the cat-tiles. So take care of them! 😂
German Pancakes are thinner and larger in diameter and will usually be eaten filled with jam and then rolled and cut.
Sara, love hearing the kids in the background; keeps it real! Now that I have seen the pancakes I am hungry! I like a small amount of real maple syrup on my pancakes. My German husband prefers to have the German Pfannkuchen with apple slices and cinnamon. It is all yummy!
That cookbook is the one. All my siblings and me got it from our mom when we moved out and she and her siblings also got it from their mom. It is very common with that book. I know more families who did the same thing.
You Just need a scale that has grams.
Dutch pancakes. Put in the flower. Punch of salt. Grab a whisk. Make a little well in the middle. Add the milk in a small stream while mixing keep moving til almost smooth, add the egs, and a bit of melted butter. Put away in a fridge for 30 minutes, whisk.
Heat a pan. I use butter to Bake them. Some use sunflower oil. A scoop, let the batter spread out by swirling. Turn when solid.
Top on a plate with peanutbutter of jam, keukenstroop, powdered sugar.
Of Add bacon, cheese, aplleslices. Sliced banana, raisins.
I love my bananenpannekoek with slagroomijs, slagroom en advocaat. ( A bananapancake with icecream. Whipped cream and some sort of eggnog)
Also good a pancake with shoarma and garlic sauce.
My favorite bacon and keukenstroop.
American pancakes are.. the only ones i know of that are thick.. do not like them, to spongy. In Europe a pancake is pretty similar alle over the continent. Known from spain to romania and sweden. Also allover Just called pancakes. The french crêpe is way thinner, served as a dessert.
Pancakes are great.. but after 6 of Them (for dinner) i always have a real meal An hour after. Pancakes are no food for adults is a saying in my family..IT is to day An adult can not get till breakfast on Just pancakes.
The American pancakes probably originate from the Hefepfannkuchen.
My grandma (born 1918 in Silesia) used to make Hefepfannkuchen with apple slices for me.You should try them! They taste very unique because of the yeast
Oh cool! Thanks for sharing!
Pro tip: smear the thin Pfannkuchen with jam/Marmelade/Nutella, then roll them up and cut off your bites from the roll.
On the Balkan pancakes are called palačinka where the č is pronounced like like the English ch in Chuck.
They are similar to French crêpes.
Especially in Austria pancakes are also often called "Palatschinken". When I first heard it I thought it was some kind of meat dish because "Schinken" is ham.
Okay good to know!
@@hovawartfreunde4599 It is of that origin. It goes back to the kingdom of Österreich-Ungarn.
Ohhh no, i´ve come to your last video. What am i going to watch now. I hate waiting, but i will be patient.
I love your vlogs und love how you experience our german lifestyle and are open for new and foreign things.
Your Son Grayson speaks such good german in such a short time, very imressive. And also your pronunciation improved so much.
Keep going.
Thank you for your kind comments and for watching our videos!
Both types look yummy. I would warm the red currants for a few minutes with just a tiny bit of water and sugar, just long enough to soften and burst them to make a juicy syrup.
The German pancakes are just like the Dutch, although we also have mini pancakes called poffertjes. I personally like poffertjes more.
Like your bowls where did you get them..
Oh those decorative bowls I got from Amazon, but in the US. Good to know about Dutch pancakes.
Jede Region in Deutschland hat ihre eigenen Pfannkuchen.
Die Schwäbischen Pfannkuchen landen auch gerne fein in Streifen geschnitten als Flädle in einer Fleisch oder Gemüsebrühe. Deutsche Pfannkuchen, sind aber in der Regel ohne Backpulver, mal mit wenig mal, mit viel Ei mal dünn mal dicker.
Butterschmalz eignet sich besser zum braten, da die Butter verbrennt, es handelt sich bei Butterschmalz um das reine Butter Fett ohne Eiweiß und Milchzucker.
In einer Pfanne aus Cabonstahl welche eingebrannt ist. Werden die Pfannkuchen noch schöner.
I usually put a little bit of oil into the dough, then you dont need any oil in your fry pan.
And instead of a metric measureing cups i recommend a digital scale - its so great for cooking and you can measure way more exactly and in every pot or bowl you like.
That’s so smart!
We like to eat our Pfannkuchen filled with cheese and sauteed mushrooms (have veganized the recipe in the meantime), and a nice salad as a side dish.
Or as a sweet version Apfelpfannkuchen, where you add chopped apples to the batter.
Guten Appetit! 😋
Love your videos, you are such a "sympathische" family. 🙂
I can’t wait to try vegan cheese when we come back to Germany 👍🏼
with the beginning of this video you have given the awnser to yourself why german (european) homes often does not come with the kitchen.
We used a gas stove and the pancakes would usually be almost black (not burned though).
Anyway they should have a golden brownish colour to be best in taste.
This is such a lovely video! We have to say, we love both too (although we're German we mostly use a bit of white yoghurt or 'Buttermilch' in the batter, it makes them so fluffy and yummy).
4:52 American recipes measure mostly by volume with measuring cups, German recipes measure mostly by weight so what you need here is a metric kitchen scale.
Nothing beats superfood from your own garden on pancakes! Congrats again on renting this beautiful house with your own Johannisbeeren. Once you start cooking marmalade from berries in your garden, you'll have crossed the line to the perfect German rural life. My grandma made it from her own Erdbeeren, Mirabellen, Johannisbeeren, Stachelbeeren - it was the best marmalade I've had until this day ...
Pancakes with Nutella, now that girl is a professional (German). :)
🤣🤣
I also love Kartoffelpuffer/Reibekuchen (potato "pancakes")
I love the new cooking channel vibe to your vids...keep it up, it's great. Apfelpfannkuchen really seems to be THE staple one in Germany. I love the hearty ops too...bacon or tomatoes or mushrooms or all together.
The french crêpe (so great that you pronounce it the right way, americans always screw it up) is definitely the thinest batter, followed by austrian Palataschinken (nothing to do with "ham", it comes from the hungarian word palacinka...or close to it) and the german Pfannkuchen. Thickest batter seems to be the one for Kaiserschmarrn.
If you're gonna to visit the rhine valley, you'll have to stop in the small village of Oberwinter, next to Remagen and just opposite the Drachenfels (near the former capital Bonn). In the marina you'll find a house boat with a restaurant in it... called das Pfannkuchenhaus! 👍
Ahh thanks for that bit of history on Palatachinken, Peter! We just love facts like those. So glad you like this kitchen style video. These kinds of videos will be fun for us to make in the winter when we can’t get out as much.
@@MyMerryMessyGermanLife Great to hear! Looking forward seeing more american-german food comparisons (or fusions) from you. 😊😍
Cooking is the best thing to get rid of the winter blues, but can't imagine you'll have one in the alps. 😂
die dickeren Pfannkuchen sind nur dicker weil dort Backpulfer drinnen ist. Ohne Backpulver wären die amerikanischen auch dünner
Sorry for asking something off topic, just posting here since it's your latest video. How does your current family income compare from America to Germany?(No need to get specific I would just really appreciate a ballpark number) I love your haul videos and watched probably all of them and you always mention the immense price differences, so I was just curious how those higher prices compared to the American income.
Keep making these Videos because we all just love them!
The salaries in Germany are about 30% less than in America. And I know that sounds scary at first, but there is so much you get in return that we feel it’s all worth it. Excellent health care, safety (very little from here), excellent education, free college education, excellent public transport (so only 1 car or none is needed), lower prices on groceries, bath, body and beauty products, healthier lifestyle with walkable communities, and I could go on!
@@MyMerryMessyGermanLife Thank you for giving me a frame of reference for these videos. Keep doing what you do!
What a great idea to show the two recipes next to each other, because the understanding of what constitutes a pancake is really not a shared one. As many mentioned, the German pancake is really thin - done by using a less fat and then by swishing around the pan like a thin omelette. Once finished and on the plate, it then receives whatever goes inside (my favorite is apricot jam - yum!), then you roll it up and dust the rolled up pancake with powdered sugar. Btw, some of the brands of powdered sugar in Germany let you twist part the bottom of the container to finely grind up the sugar (called a sugar mill), not sure whether your brand was like that, it was hard to tell, but that makes it easier to get the sugar out.
As far as measurements go, I have to say, as much as I generally love the metric system, I have come to love the American way of measuring in cups and spoons in the kitchen. In Germany, you need to have a kitchen scale, which is just another appliance standing around in the kitchen, and there is really no need for that. So, I would miss the American way of measuring ingredients, if I were to live back in Germany. Now living without a mixer is indeed something I would find hard to do on either side of the Atlantic.
Oh, btw, German pancakes are typically eaten as a dessert, they are not considered a breakfast food. The latter threw me for a loop in America. I had never heard of pancakes for breakfast. Now if you fill a German pancake with savory ingredients, then of course it becomes a main course, just like crepes can too. And In Austria, they are called Palatschinken and are eaten as a dessert as well.
Safe travels!
We also make thin pieces of apple first in the pan and then pour the pancake batter over it.
There is also the variant with cheese or ham.
Watching your videos while having Sunday morning breakfast has become my routine 😂. They are great!
Pancakes with apple slices chucked onto the uncooked side while in the pan and then flipping the pancake over is my personal favourite.
We prefer German Pancakes, filled with Nutella and banana slices
Lecker! 😍
Instead of a hand mixer, a "Schneebesen" works quite well
I love our German pancakes 🥞
I ate the 🇺🇸 ones once in NYC at Applebee’s but didn’t like them. They were so fatty, like they just came out of the chip pan (like 🍟)
Mum makes them with just a tad butter in the pan. That’s the main difference, together with the size and thickness. I tend to put Quark and jam inside, a yoghurt, fruits or even fruits and vanilla/chocolate ice cream. Making it more of a dessert. Mum doesn’t have a sweet tooth. She’s going to eat them savory.
Like a wrap, with different veggies and/or chicken in it.
Another vote for Apfelmus and/or sugar & cinnamon on German pancakes. Or a savory variant: After you've flipped them in the pan, put cheese on top so that it melts while the pancake cooks. My mother used to separate the egg yolk from the white and beat the white until stiff, which results in a fluffier pancake, but I prefer them with the eggs just mixed in like you did.
Btw, Johannisbeeren are great with vanilla ice cream, too!
My favorite way of eating Pfannkuchen is with apple slices. Put the batter in the pan wait a few seconds and add the apple slices on top. They will be soft and caramelize on top after flipping them over. When the apples weren't that sweet I like to add some powdered sugar but that's optional.
As a child we also had pancakes savory quiet often. My mother would usually put lots of small bowls on the table with different topics. Mushrooms, bell pepper, sweet corn, cooked minced meat etc. So we would just fill the pancake, stuff it, and roll it up, kinda like a burrito.
first: try using a scale for measuring, instead of cups. Makes it easier, especially with a electrical scale, where you can reset the scale to "0" with every ingredient, so you can just add all the dry ingredients into just one large bowl, without needing half a dozen containers.
Second: one of the interesting things of the german pancake, you can make it savoury, which makes it a decent dinner/Lunch alternative e.g. topped with sauteed mushrooms and cream sauce or panfried bacon - delicious!
If prefer my thin Austrian Palatschinken - served sweet with Marillenmarmelade or savory - with cheese, spinach or other variations.
The only American pancakes I do from time to time is Banana pancakes - recipe - 1 Banana , 1 Egg and 20 gramm Flour
Know if you separate the eggs and fluff up the eggs and yolks separately to soft peaks and then whip a lot of air into the batter you get fluffier pancakes. Popularity of thicker pancake may have something to do with the great depression, WW2, and food rationing. Having to stretch what food you do have. coming up with ways to make less food more filling. May not be, but it likely had some influence.
Feeding the algorithm, since January 2021 - still going strong. Watching it later though.
Hahah you’re awesome! Thank you!
Did you know, that in the Berlin area, the thing you call Pfannkuchen, is not pancakes, but it's the thing, you call Berliner in your area (and I suppose in the whole West).
Ich wünsche euch einen wunderbaren Sonntag! Genießt das sonnige Wochenende
Great to see you cooking, so here is my Pfannkuchen-recipe for your family
(6 -8 persons receipe depending on how thick/large you wanna make them)
6 Eier (eggs),
1500ml Milch (milk)
800gr. Mehl (Flour),
2 Prisen Salz (=Fingertips salt )
14 EL Zucker (suger, Esslöffel > Soupspoons)
4 Päckchen Vanillezucker ( "Päckchen" are those tiny "envelopes" with vanilleflavored sugar inside)
4 Päckchen or those tiny liquid Bourbon-Vanilla bottles
Let it stay 30 min in fridge,
Fry in pan at 5/6 with normal heat (7 at induction)
Also try it with apple slices and sugar/cinnamon mixture, Nutella/bananas, berries as in your video or even with ham is tasty.
And I need to see more cooking videos... now you've discovered "chefkoch.de"... Let's go!
Can't wait for your next video!
Professional bakers don't have a hand mixer, they have an industrial size mixer.
Yeah true! Good point.
You might use Butterschmalz instead of Butter next time - Butterschmalz has a smoking point > 200°C/400°F, while the smoking point of butter is ~175°C/350°F.
Butterschmalz (→clarified butter) doesn't contain milk protein, lactose or water, but only the pure butterfat, which is why it is sometimes called _Butterreinfett_
To the topic: I think american and german pancakes taste quite similar, the slight difference in taste probably comes from the baking powder (which is not contained in the german pancake). The german pancakes and the french crêpes are practically the same, you can easily make crêpes from pancake batter by adding milk to the batter. My simple recipe for (german) pancakes: 1 egg, 100 gr. flour, 1 tbsp sugar, ~200ml milk¹. Swap the sugar for 3-4 pinches of salt for savoury pancakes (e.g. with ham and cheese). And if you're making savoury pancakes, you can replace the regular wheat flour with buckwheat flour and you're well on your way to making french galettes!
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¹ Not an exact figure, just a guideline. 200 ml is the amount needed to make german pancakes, for crêpes and galettes it's more like 300 ml.
Back in the days in some parts of Germany (Northrine-Westfalia, Lower Saxony) you had Pfannkuchen as sidedish to "Eintopf" (stew). Or you get Pfannkuchen filled it with "Spinat" (spinach). Nowadays it is not so common anymore, but still some people enjoy it.
Also great are "Apfel-Pfannkuchen" (Apple-Pancakes) or "Pflaumen-Pfannkuchen" (Prun-Pancake), both served with "Zimt und Zucker" - for a sweet coffee break.
And you can do a Pfannkuchen-Torte (Panncake Cake).
You have to try "Liwanzen" (they are with yeast). My husbands family is originally from bavaria (Furth i. Wald, at the border to the Czech Republic) and this is a recipe from his aunt. 150g Mehl, 15g Zucker, 1 Msp. (Messerspitze) Salz, 1 Ei, abgeriebene Zitronenschale, 20g Hefe, 250ml lauwarme Milch. Bake it in the pan like your american pancakes (small ones). We love them with Apfelmus. We use for Pfannkuchen and the Liwanzen only Sonnenblumenöl (looks better as the burned butter) and with a coated (?) pan you don't need so much oil/butter. We don't add sugar in the dough of the Pfannkuchen, so we can eat the first ones for example with a mushroom-herbs-cream-filling or bacon/onion or make "Flädle" (small stripes) to put in the soup. And the last one is always for dessert with jam (it's funny we use it the other way around, you put sugar in the dough to use less sweet toppings, we don't add sugar in the dough to have the sweet with the topping).