Eierkuchen is a popular dish throughout Germany. They are a cross between a crepe and a pancake – they are slightly thicker than crepes but not as fluffy as pancakes…still equally delicious though! They are typically topped with browned butter and cinnamon sugar, but jam can be substituted for a lighter version This dish is especially popular during the holidays. My husband and his family grew up in Germany and this is one of his favorite German recipes to eat – this recipe is also a family recipe from his mother and grandmother. I first had this recipe when my husband and I had just started dated. I had never heard of it but it sounded delicious, so he whipped me up a batch one weekend after I got off a nightshift. When I told his mother that he made it for me she replied that I must be a very special because this isn’t something he would make for just anyone! While we can’t travel right now, we hope this brings you a taste of Europe without leaving your house! These pancakes are warm and have a deep nutty flavor from the browned butter. Sprinkle with as much (or little) cinnamon sugar as your heart desires. Since the pancakes themselves are not sweet, they perfectly balance the cinnamon sugar so it does not taste like you are just downing a ton of sugar for breakfast. I invite you to try this recipe with your family and hope you find it as delicious as we do!
- 1 1/4 Cup Flour
- 1 1/2 Cup Milk
- 3 Eggs,
- 1/2 Tsp Salt
- 1 Cup Butter (2 Sticks), plus more for cooking
- 1 Cup Cinnamon-Sugar Mixture – you want about 1/3 cup sugar to 1 tbsp cinnamon.
- Sparkling Water, you only need a splash so feel free to leave it out. It helps make the batter light and airy.
- Makes: 13-15 Pancakes
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 Minutes
Step 1: In a medium sauce pan heat the butter over medium heat stirring occasionally. You want the butter to become browned – it will have a nutty aroma when it is finished. You can keep on the stove while you prep the batter, just make sure to check on it!
Step 2: While the butter is browning, make the batter. In a medium bowl, add the flour, milk, and salt. Whisk to combine.
Step 3: Add in the eggs and whisk until well combined. set the batter aside until you are ready to use. You do not want to add the sparkling water until you are ready to cook!
Step 4: In a small pan, heat a small amount of butter over medium heat – you want just enough to coat the bottom of the pan so the batter doesn’t stick. Add a splash of sparkling water to the batter and mix until just combined, making sure to not over mix.
Step 4: Pour in a small amount of batter (about 1/4 cup) in to the pan and spread around. You want this to be a thin layer. Cook on each side for 2-3 minutes until lightly golden brown. Remove from the pan and place on a warmed plate to keep warm. Repeat this step until all the batter has been used.
Step 5: Check on the butter and remove from heat once it is browned. Cover to keep warm until all the pancakes have been cooked.
Step 6: When all the pancakes have been cooked its time to assemble! Lay a pancake out flat and add butter down the middle.
Step 7: Add a spoonful (or two!) of the cinnamon sugar on top of the butter down the middle of the pancake.
Step 8: Roll the pancakes up tightly.
Step 9: Add more butter and cinnamon sugar on top of the rolled pancakes. Serve and enjoy!!
You can add as much or little butter and cinnamon-sugar to the pancakes as you want. My husband prefers a lot of cinnamon-sugar, whereas I only like a sprinkling. You can also skip the butter and cinnamon sugar and spread your favorite jam over the pancakes instead!
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