These are really lovely, & cut carbs but are rich. Much easier than crepes. Skipped the blender, whisked only, still tender.
I made two batches: one as is, and one with whole wheat flour & raw sugar. We actually preferred the whole wheat/raw sugar version in a side-by-side comparison! The texture was the same, and the raw sugar did not overpower the flavor at all, just made the cake a touch richer.
We followed the suggestion of using heaping tablespoons of flour, added a tiny bit of salt, used a pre-heated cast iron skillet, sprayed it on rare occasion with cooking spray, and the only pancake that I needed to throw out for the dog was cooked on a cooler pan half-way through the cooking process when I was both playing with the temp *&* trying to fit two smaller cakes onto my skillet......., so IMHO, trying to cook on a non-pre-heated pan is probably the cause of having to 'throw out the first pancake'? ....... but it took time for me to know that we want to use the heat setting just above the third notch on our burner's dial........
Yes, these are somewhat crepe like, but are more dense........., leave it to Germans to have a heavier more solid 'crepe'.
I personally liked the butter-cinnamon-sugar combo more than any other we tried (the lemon/powdered sugar was nice, but not my fav...), pancake syrup was okay too....... depends on what you have with these perhaps......
Want to try a savory version in soup next, and to make these ahead.
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These are really lovely, & cut carbs but are rich. Much easier than crepes. Skipped the...