Reviewed: May 13, 2012

These were way too thin. I couldn't even flip it over I had to add a lot more flour. Crepes are better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ktylizbth

Cooking Level: Beginning

Reviewed: Mar. 26, 2012

Absolutely fantastic and simple. Love it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy

Reviewed: Feb. 5, 2012

I have not tried this recipe yet, but it is correct (except we do not put sugar in the batter). Milk, eggs and flour. German pancakes are like a crepe or a blintz, very thin. I was reading the reviews and most people complaint about the pancakes sticking to the pan, naturally there should be butter in the pan, I think Deborah forgot to mention this in the recipe. Pancakes can also be served with apple sauce. Some people spread jam on the pancakes and roll them up. Taste very good with fried apples etc. Leftover pancakes are cut in very thin strips and we make a "Flaedle Soup" in Schwaebia.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Wally

Cooking Level: Expert

Home Town: Stuttgart, Baden-Württemberg, Germany

Reviewed: Dec. 19, 2011

these were much more like crepes than i had thought German pancakes were, but they were delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Michell

Reviewed: Jul. 23, 2011

These are just like the German pancakes I love order at IHOP! Great with fresh lemon juice squeezed over them, then dusted with powdered sugar. These are lot like thick crepes, so you might find it easier to cook them that way. Pour some batter in a small, oiled skillet & swirl the batter to evenly coat the pan. The edges will appear dry & slightly browned when it's time to filp them. You can alternate between 2 heated skillets to make it move along faster, too.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Pauline

Reviewed: Jul. 4, 2011

Yummy, taste great with blueberry syrup.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JoannF.

Reviewed: Jun. 29, 2011

After making my first couple, I would have rated this a one. They were so thin, and hard to flip...I kept sticking them to themselves whenever I touched them, and on top of that, my pan was too hot and they were burning within the first three seconds. Needless to say, I got frustrated. And so I decided to make them thicker...LOTS thicker. They still stuck to the pan, but they were easier to remove since there wasn't as much chance of ripping them if you made a wrong move. They were delicious, but I'm not sure they were worth the headache of making them.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BLyn

Cooking Level: Intermediate

Living In: Sandy, Utah, USA

Reviewed: May 25, 2011

Not so great. Like a flimsy custard sheet.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Shan.Root06

Reviewed: May 9, 2011

I loved this German pancake and will be making this often. These can be a little tricky to flip so I used a small Teflon skillet and buttered the bottom before adding the egg mixture. Loosen the edges before you try to flip the pancake. It is a nice eggy pancake that is light and excellent served with fruit and a little powdered sugar. For us, it was a perfect breakfast.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Deb C

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Jan. 22, 2011

Wonderful German pancakes! I also add a good dose of vanilla extract and a little almond extract. I serve it with pears (canned pears chilled overnight with a little honey and cinnamon) then top with a little bit of whipped cream.

Was this review helpful? [ YES ]
5 users found this review helpful