Pfannkuchen

The other day I couldn't find my standard pancake recipe. Disaster... The pancakes I usually make are not the thick, North American kind, but rather thin, not quite a crepe, but halfway there. You can fill them with sweet stuff like maple syrup, sugar and cinnamon, applesauce, yogurt or make them savoury and fill them with mushrooms or even curries. My kids like them for dinner and not with curry. Loosing my recipe was not good... Pancakes was one of those things that I had made a thousand times, but unlike breads and pies, I could never remember the ingredients and amounts. Loosing the recipe made me improvise and I remembered that somebody once mentioned that they just followed the 1:2 ratio. OK, 1 part and 2 parts of what?

Basic ingredients are whole wheat, eggs, milk, salt and sugar. I experimented around and found that 5 eggs, 500g flour and 1000ml milk worked perfect. This isn't really 1 part eggs, one part flour and two parts milk, but the 5 and the 500 are easy to remember ;-)

So here is the basic recipe that is easily remembered:

500g whole wheat flour
5 eggs lightly beaten'
1000ml milk (soy milk works too)
1 dash of salt
1 tbsp sugar

Combine all ingredients and mix well with electric mixer. Add a little vegetable oil to two frying pans and turn heat on high. When oil is hot, add a ladle of dough to each frying pan and distribute evenly by tilting the pan in all directions. The dough is fairly runny. Once dough sets, flip pancakes and fry on other side until golden. Adjust heat as needed (medium high to high).

Store pancakes on plate in preheated oven (100C) until all dough is used. Serve warm with applesauce, sugar and cinnamon, maple syrup or savoury fillings like mushrooms or curries.