National Pancake Day allows us yet another time to create some family favorites.
We like the traditional 4 or 5 inch pancakes, but we prefer my Mother’s recipe for German pancakes.
With so many pancake recipes out there, these just have what I crave. I suppose it’s because it’s what I grew up on.
I’m sure you have similar affinities for a particular style of pancake yourself based upon the childhood comforts you remember.
Mom’s German Pancake Recipe:
My Mom used to roll sour cherries into the prepared pancake, and sprinkle them with white sugar.
- 3 cups milk
- 5 eggs
- 2 3/4 cups flour
- 1/8 tsp salt
- 1 tsp vanilla extract
- Combine all ingredients in a large mixing bowl.
- Using a hand mixer, mix until there are no lumps and batter is smooth.
- Allow batter to sit in refrigerator at least 1 hr. * Tip: You can use batter right away, but it’s better after sitting. The bubbles will have settled, giving you a smoother batter.
- Stir to make sure everything is homogeneous.
- Coat preheated frying pan on medium low heat with butter.
- Pour 1 ladle full of batter into the pan, and move pan around in a circular motion to spread batter evenly.
- Fry until golden on each side.
- Repeat until batter is used up. * Tip: Batter can be stored covered in the refrigerator for up to 1 week.
Slather these in maple syrup or fill with warm fruit…maybe even butter, cinnamon & sugar. Any way you look at it, they’re delicious.
Here is a show where my daughter demonstrates this recipe.
These may not be your traditional pancakes, but try them out for National Pancake Day, and do let us know what you think!
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
I hope you enjoy this Breakfast Recipe on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
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