Breakfast · 30 min · german

Pfannkuchen mit Apfelmus

All-purpose flour does the heavy lifting here, with milk rounding it out. A German breakfast that takes 30 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups All-purpose flour
• 2 cups Milk
• 3 Eggs
• 2 tbsp Granulated sugar
• 3 tbsp Butter
• 2 cups Applesauce
• 1 tsp Cinnamon
• 2 tbsp Powdered sugar

Steps

1. Whisk the flour, milk, eggs, sugar, and a pinch of salt into a thin, smooth batter — thinner than American pancake batter, closer to crêpe batter. Rest 10 minutes.
2. Heat a nonstick pan over medium heat with a thin slick of butter. Pour a scant 1/3 cup of batter, swirl to coat, and cook until the edges lift and the underside is golden, about 90 seconds.
3. Flip and cook 30 seconds more. German pfannkuchen are thicker and more golden than French crêpes — they should have some chew.
4. Stack under a towel while you cook the rest. Serve each folded in quarters with warm applesauce and a dusting of cinnamon sugar.
5. For the full childhood experience: spread the applesauce on, roll it up, and eat with your hands.

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