Simple German Pancake Recipe
We have several pancake recipes on this website but today I found an authentic German recipe that was too simple to be true! It’s a proven recipe, nothing can fail. Make these pancakes for your Sunday brunch, for a dessert with ice cream and whipped cream or just for a treat with Nutella or maple syrup. It could be even a Valentine’s Day surprise or a dessert for a romantic dinner for Two. There are so many options and occasions! Happy Cooking!
Ingredients Simple German Pancake Recipe
Base Dough
(for 3-4 pancakes) depending on the size of the pan
6 tbsp flour
¼ Liter milk or mineral water
2 eggs
1 dash salt or sugar for sweet pancakes
4 tbsp butter for frying
Topping Variations
fresh fruit such as peaches, strawberries, blueberries mixed with some vanilla extract
thin layer of apricot jam
dust with powdered sugar and slightly roasted sliced almonds
mix of sugar and cinnamon
apple sauce
lingonberry jam – vanilla ice cream – whipped cream – Nutella – Maple syrup
Cooking Instructions Simple German Pancake Recipe
– Place flour into a bowl, add milk or water, whisk well until dough is smooth.
– Add eggs and salt or sugar.
You should get a thicker dough, it should not be thin.
– Let sit for 30 minutes.
– Heat butter in a non-stick pan.
– With a ladle add the dough and spread it evenly around in the pan.
– Turn the pancake when you see that the dough has become somewhat firm on the surface.
– Always add some butter to the pan, the pancakes shouldn’t swim in butter but you need a good amount.
– Roll the pancake and keep in the warm oven until all pancakes are done.
Fruit Pancakes
– Make the base dough per instructions.
– If you like you cam puree fruit with a stick mixer, add sugar, vanilla sugar to taste. You can add also a hint of Cognac or Whiskey for some flavor.
– Or just chop the fruit into small pieces.
– Spread the puree/fruit pieces over the baked pan cakes, roll each one and place on a warm plate.
– Dust with some powdered sugar
For all pancakes: Serve them right away.
Pancakes Parisienne – Paris Style
– Make the base dough per instructions.
– These pancakes must be very thin, like the French crepes.
– Roast the sliced almonds in a pan without any grease. They should just get slightly brown.
– When done spread a thin layer of jam on each pancake and sprinkle with roasted almonds.
– Fold them on a plate and dust with powdered sugar. If you like serve them with a dot of whipped cream.
Share the Recipes:
Authentic German Pasta Salad
If you ever wanted to make a German salad for your party, we have the right recipe for you: The Authentic German Pasta Salad. This salad is super easy to make and tastes so much better than the ones you can buy in the super markets. Does not contain any sugar and is the best when using organic vegetables. Happy Cooking!
Ingredients Authentic German Pasta Salad
1 cup Elbow pasta – I used the one made out of 100% durum
2 spring onions
2-3 mini cucumbers
5 tbsp green peas and 5 tbsp sweet corn (frozen)
salt, pepper, sweet paprika to taste
1 dash nutmeg
1 tbsp greek natural yoghurt and 1 tbsp mayonnaise
3 tbsp sun flower oil and 3 tbsp vinegar (white or red wine) – I used the German 13 herbs vinegar
1-2 tbsp lemon juice
2 small tomatoes or 10 cherry tomatoes
2 tbsp parsley, chopped
The Best with German Vinegar
Cooking Instructions Authentic German Pasta Salad
– Bring water with some salt to a boil.
– Cook pasta per directions (normally it takes only 4-5 minutes).
– Drain pasta.
– Peel cucumbers, cut in small pieces.
– Cut tomatoes and spring onions in small pieces.
– Combine in a bowl peas, sweet corn, tomatoes, cucumbers, spring onions with spices. Mix well.
– Add drained pasta, mix well.
– Mix mayonnaise with yoghurt, oil and vinegar and add to salad.
– Spice again to taste.
Let sit for 15 minutes in the fridge before you serve this delicious summer salad with Bratwurst, Frikadellen (burgers) or with any grilled meats fresh from the BBQ. Tastes awesome with a steak or grilled chicken breasts.
. 
. 
. 
Share the Recipes:
German Potato Salad Recipe from Swabia
This is an authentic German potato salad recipe from the South of Germany, Swabia, the region around Stuttgart, Freiburg and Karlsruhe. Every traditional inn or restaurant (Gasthaus) serves this potato salad either in combination with a mixed salad or just plain. We call it in German “Kartoffelsalat”.
This German potato salad recipe is one of my favorite salad recipes. My mother used to make the best German potato salad. She would boil the potatoes, then let them cool off completely before she sliced them. This is the trick.
Of course German potatoes are different and you buy special potatoes for potato salad. Per my experience the Gold potatoes are the best for this salad. Every time I used Russet potatoes it failed to be a good salad. Make sure the potatoes don’t get too soft. For the German potato salads the potatoes will be peeled after they had been cooked. The best is to peel them when they are still warm. Happy Cooking!
Ingredients German Potato Salad Recipe
(serves 6-8)
1,5 pounds cooked potatoes (preferably Gold potatoes, yellow)
500 ml beef or vegetable broth – How to make Vegetable Broth –
1 medium sized onion
1/4 cup sun flower oil (taste neutral oil)
1 tbsp German mustard (optional)
1/4 cup vinegar (white or red wine vinegar, preferably German vinegar)
salt, pepper, nutmeg to taste
chopped parsley or chives
Cooking Instructions German Potato Salad Recipe
– Boil potatoes with skin.
– While potatoes are boiling chop onion finely, place into a big bowl.
– Combine inions with oil, vinegar and mustard, mix well.
Hengstenberg Vinegar
– Pour 250ml (half of the amount) HOT beef or vegetable broth (use instant powder or make it from scratch) over it.
– When potatoes are done remove them from the water, peel, and let cool off.
– Cut into very thin slices (potatoes must not be hot).
– Add them to onion broth and mix well with a wooden spoon.
– Add more broth if necessary; the salad should NOT be too dry (you should hear a smacking sound while mixing) and should NOT be swimming in broth.
– Add salt, nutmeg and pepper to taste.
– Let salad sit for some time to see if it will be still moist (potatoes soak the liquid fast), add more broth if needed.
– Add the chopped parsley or chives on top.
This German potato salad tastes delicious as a side dish with the famous German “Wienerschnitzel”, Leberkäse, Hot dogs, Wiener sausages, Bratwurst, Bockwurst, Weisswurst, or fish fillet. Makes a great side dish for a summer BBQ.
TIPS
– Buy yellow potatoes called Gold; if possible use organic potatoes.
– Don’t use soft and floury potatoes as they will get too mushy such as Russet.
– Using home made broth would be the best or bouillon (cubes) Made in Germany without MSG.
– Don’t use chicken broth.
– Mayonnaise is not an option for this salad.
– Always peel the potatoes when they are cooked. In Germany we never leave the peel on the potatoes for a salad or mashed potatoes.
. .
Share the Recipes:
Cremeschnitten Classic Recipe
The Cremeschnitten classic recipe is based on filo or phyllo dough and will be filled with vanilla cream. These creamy pastries are a German specialty and you can buy them practically in every German bakery.
Trader Joe’s Phyllo Dough is crafted with flour, water and just a touch of oil, using a lengthy, painstaking process that involves repeatedly rolling and stretching a single very large and very thin sheet of dough. As it is rolled and stretched, it becomes thinner and thinner. When it’s reached the ideal thickness or better thinness, its rolled into a cylinder, frozen and packaged.
Walmart has fillo dough too and probably other supermarkets as well. Grocery store brands such as Athens, Apollo, and Pepperidge Farms are all good. But you need to use the filo dough for pastries. For the vanilla cream we use vanilla pudding and gelatin to make it firm.
If you like not to use the Cremeschnitten with filo dough check out this recipe – Cremeschnitten without fillo dough. This recipe is for experienced bakers, if you are a baking beginner we recommend not to make the filo dough Cremeschnitte. Happy Baking!
Ingredients Cremeschnitten Classic Recipe
2 packages filo dough for pastries
800 ml milk
200 g sugar
vanilla flavor: 1-2 tsp pure liquid vanilla or 1 package vanilla sugar Dr Oetker – How to make Vanilla Sugar
2 packages Dr Oetker Vanilla Pudding – How to make Vanilla Pudding –
7 slices gelatin (transparent, unflavored, unsweetened) or gelatin powder
1 tablespoon Knox of unflavored gelatin powder = 1 sheet of Perfectagel gold gelatin sheets
500 ml heavy cream
4 tbsp dark rum or rum flavor (non-alcoholic)
Cake ring rectangle shape
German Baking Mix for a Streusel Crumble Cake
Baking Instructions Cremeschnitten
– Place filo dough on a baking tray and with a fork pinch it several times.
– Place in pre-heated oven on 390 C and bake until the dough is light brown.
Do the same with the second filo dough.
Filling
– Make the pudding per instructions if you use the pudding from Dr Oetker or make it from scratch – Go to the recipe: How to make vanilla pudding
– Soak gelatin in cold water.
– Place cooked pudding in a bowl and add the gelatin, rum and vanilla flavor.
– Place the bowl in cold water and stir it until the creme is cold.
– Beat heavy cream until firm.
– The pudding needs to get firm (with the help of the gelatin), so when it does fold in the whipped cream.
– place a rectangle cake ring around a filo dough; you can place the dough also in a suitable cake form and cut it so it fits, a casserole form can work too. A baking tray won’t work because it is too flat.
– Fill the vanilla cream on top of the filo dough.
– Cut the second filo dough vertical and then in 14 rectangles of the same size.
– Place the rectangles on top of the cream.
– Place in the fridge for several hours until the cream is firm so you can remove the ring.
– Before serving dust with powdered sugar. You might want to make smaller pieces by cutting the cake with a sharp knife.
How to make Filo Dough
Share the Recipes:
Marrow Bone Dumpling Soup – Markklösschensuppe
The marrow bone dumpling soup, or as we call it “Markklösschensuppe”, is a classic German soup that you will love. The soup consists of two parts which is the beef broth and the marrow bone dumplings. Enjoy this soup as the starter for a festive menu or just as a main dish – Happy Cooking!
Ingredients Marrow Bone Dumpling Soup
500 g stewing beef (osso bucco)
2 thicker marrow beef bones
vegetable for the broth: 1 leek, 2 carrots, 1 bay leave, 1/2 celery root or stems, parsley root
6 peppercorns, 3 cloves, 1 smaller onion
1.5 Liter cold water
4 tbsp chopped parsley
50 g bread crumbs, natural, without spices
40 g marrow (beef)
1/2 roll (preferably German style)
1 egg
salt, pepper and fresh grated nutmeg to taste
chopped chives for the broth
A German Care Package without a Subscription – So convenient!
Cooking Instructions Marrow Bone Dumpling Soup
Make the Broth
– Remove the marrow from the bones, and keep in a small pan.
– Wash and cut leek, celery, carrots, parsley root in rough pieces.
– Poke cloves into the peeled onion.
– Place bones and meat in a pan with about 1.5-2 liter cold purified water. Bring to a brief boil, then reduce heat to low.
– Add the veggies, bay leave, peppercorns, and onion, and let simmer on low heat for about 2-3 hours, depending on the meat.
– Should there be foam remove foam with a slotted spoon.
– Remove bones and meat from the broth, drain the broth and spice with salt, pepper and nutmeg.
Make the Dumplings
– Cut the bone marrow into small pieces and melt it in the pan. Let cool off a bit.
– Soak the roll in water, then when it’s saturated squeeze the water out.
– Combine roll with egg, breadcrumbs, 2 tbsp chopped parsley and the melted marrow.
– Spice with a hint of nutmeg.
– Bring the broth to a boil.
– Make 1 dumpling and test it in the boiling broth. It it won’t fall apart, form small dumplings with the dough. Would the dumpling fall apart, add more breadcrumbs.
– The dumplings are done when they swim at the surface.
– Let them simmer in the broth for 10 min.
Add chopped chives to the broth and serve it with the dumplings.
Tip: You want to get a clear broth, so never have the broth boiling or it will get milky.
Share the Recipes:
Old Fashioned Silesian Streusel Cake
Silesian Streusel Cake – The Silesian cuisine covers also a part of the German and Polish cuisine. It was always a cuisine of a border area, therefor you find several influences of other areas such as Austria, Saxon or Bohemia. In the Germany of today you still can find this special cuisine in the county of Goerlitz.
In the local restaurants and cafes they serve typical Silesian dishes like poppy seed strudel or Silesian paradise (also called Himmelreich). The Streusel Cake below is a traditional cake and in Silesian dialect it is called “Straeselkucha”.
More recipes to come such as the popular cake “Poppy Seed Strudel” or “Neisser Konfekt” (ginger cookies with or without chocolate). Stay tuned and Happy Cooking!
Ingredients Silesian Streusel Cake
450 g flour, all purpose
1 package dry yeast
1 cup warm milk
50 g melted butter
50 g sugar
1 egg, 1 dash salt
German Baking Mix for a Yeast Dough Cake – So Easy to Make!
Filling
200 g butter
200 g sugar
3 eggs
1 kg quark – How to make Quark–
1 package vanilla pudding, Dr Oetker
Streusel
350 g flour
200 g sugar
little bit of cinnamon
200 g butter
Baking Instructions Silesian Streusel Cake
Make the Dough
– Place all ingredients in a bowl and knead them until you get a smooth dough. The dough needs to be soft but not sticky.
– Let sit covered with a kitchen cloth for about 30 minutes.
Quark Filling
– Beat butter, sugar and eggs until bubbly.
– Add quark, then vanilla pudding powder, mix well.
Streusel (Crumbles)
– Mix flour, sugar, cinnamon and butter and with your hands makes the crumbles.
– Grease a deep baking tray.
– Roll the dough and place it on the baking tray; make the edges somewhat higher.
– Spread the quark filling over the dough and sprinkle Streusel evenly on top.
– Bake for about 30 minutes on 180 C or 355 F.
Share the Recipes:
German Radish Salad with Apples
Are you looking for a delicious and special German spring salad? Here is one: the German Radish Salad with apples. Yes, this is a great combination, apples and radishes pair very well. Give it a try to see if you like it. Happy Cooking!
Ingredients German Radish Salad
3 bunches radishes
5 spring onions
1 apple
3 tbsp sunflower oil or organic canola oil
salt, pepper to taste
3 tbsp red or white wine vinegar (or German herb vinegar)
1 dash sugar
as needed fresh chopped herbs such as parsley or chives
Ingredients German Radish Salad
- Remove radishes from the green, wash, and cut into slices about 2 mm thick.
- Wash the spring onions and cut into rings.
- Peel apple, remove core, cut in quarters, then slices.
- Place everything in a bowl.
- Dressing: Mix the oil, vinegar, salt, pepper, sugar and fresh herbs, then add to the salad.
- Let sit salad for 10-15 min before serving.
. . .
Share the Recipes:
Asparagus with Herb Butter
Learn how to make a very simple dish: Asparagus with Herb Butter. It can be made with white or green asparagus. The special herb butter is either made from scratch (see recipe link below) or you can use the popular herb butter seasoning from EDORA. In any case enjoy this simple meatless dish – Happy Cooking!
Ingredients Asparagus with Herb Butter
(serves 4)
28 white asparagus (alternatively green)
1 tsp salt and sugar
100 g butter
60 g herb butter
Cooking Instructions
- Peel asparagus.
- Place 7 asparagus on a large sheet of parchment paper. Repeat with remaining ones. You won’t cook them all at once.
- Sprinkle with some sugar and salt.
- Melt 100 g butter and drip over the asparagus
- Fold the parchment paper so the asparagus is been in a package.
- Place the packages on a baking tray and cook for 40 min on 200 C or 390 F (cooking time may vary as it depends on the thickness of the asparagus). You may want to test if they are done.
- Meanwhile make the herb butter – Go to the Recipe –
- When done place each package on a plate and open it. Pour the melted herb butter evenly over the asparagus.
- Serve with fresh baguette.
Share the Recipes:
—> Get Our NEWSLETTER
ORGANIC SPICES
MOST POPULAR RECIPES
Vacuum Cleaning Made Easy
Herbs & More
Get Our Newsletter
Authentic German Christmas Cookie Recipes
Authentic German Soup Recipes
