Traditional German Pancakes (Pfannkuchen)

Method5 steps

1. 1

   Step 1: Separate the 2 eggs, reserving both yolks. Beat both whites with the one pinch salt until stiff.

   Uses 2 eggs (separate whites from yolks) · 1 pinch salt

2. 2

   Step 2: Whisk the 2 reserved yolks with 5 g brown sugar, 120 g flour, 2 g baking powder, 120 ml primary milk and the chosen 120 ml sparkling-water alternative until smooth. The one pinch salt is already in the whites.

   Uses two reserved raw egg yolks · 5 grams brown sugar (substitute with white cane sugar if you don't have brown sugar) · 2 grams baking powder · 120 grams all-purpose flour · 120 milliliters milk (Substitute with plant-based milk if you would like. I use 2% cow's milk.) · 120 ml sparkling water OR 120 ml extra milk OR 120 ml plain water

3. 3

   Step 3: Gently fold the beaten whites into the batter just until no white streaks remain.

   Uses stiff beaten whites from both eggs · smooth pancake yolk batter

4. 4

   Step 4: Heat a large skillet over medium heat. Use portions of the 15 g total pan butter to cook two pancakes, pouring half the batter for each. Turn once the underside is golden and cook the second side until golden and the centre is fully set. Repeat with the remaining batter and butter; alternatively cook the same batch as smaller pancakes.

   Uses complete folded pancake batter · 15 g butter total for cooking both pancakes

5. 5

   Step 5: Serve fresh, optionally dusted with powdered sugar OR sprinkled with cinnamon sugar, or filled with chosen jam OR chocolate-hazelnut spread.

   Uses complete cooked pancake batch · powdered sugar · cinnamon sugar · jam · Nutella (or your preferred brand of chocolate hazelnut spread)