German wholemeal pancakes

    30 min

    German pancakes are large and thin. I use half plain flour and half wholemeal flour for these pancakes. Let the pancake batter rest for 20 minutes, that way your pancakes will be fluffier.

    1 person made this

    Serves: 4 

    • 500ml milk
    • 125g plain flour
    • 125g wholemeal flour
    • 4 eggs
    • 20g melted butter
    • butter for frying

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. In a bowl stir milk and flour till smooth. Add eggs and butter and cover. Let batter rest for 20 minutes.
    2. Heat butter in a frying pan and fry large thin pancakes.

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