Last night Noah made these for the kid dinner -- Eli's cousin Edie is visiting, so we have two 4-year-olds. Noah is very fond of these from spending time in Germany while he was growing up. They're not like American pancakes, which are fluffy and bready. These "egg cakes" are quite thin, like crepes, but are more eggy than crepes, even slippery. They're very light.
This recipe comes from an East German cookbook circa 1967 (Das Grosse Kochbuch), that we found in our landlord's library.
1/2 liter milk (about 2 cups)
200 grams flour (a bit less than half a pound, 0.87 cup)
10 grams powdered sugar
100 grams butter for frying (1/4 lb. or a little less)
Put milk in a bowl, mix in eggs, sugar, and salt. Add flour gradually and keep mixing so you know when you’ve reached the desired consistency. Frying pan should be preheated well.
Use a very thin layer of batter in the pan, and tilt the pan so the batter spreads out.
Cook until golden on both sides.
An Update from the University of Missouri
1 year ago