Authentic German Pancakes

Last week, Peggy's "German brother" Rainer and his family stayed with us for a few days during their 6 week travels in the US. Of course, I made my world famous (ok, maybe domestically famous in our family) pancakes. I showed Rainer's wife, Annette, how to make them. In return, she taught me how to make her family's authentic German pancakes. I looked up some recipes in advance, and these are nothing like those. In summary, they're awesome. Can't wait to share them with future houseguests.

Authentic German Pancakes

6 eggs
1 cup milk
1 cup flour (12 heaping large spoons)
Pinch of salt
Thinly sliced apples or plums (peeled and cored)


Mix 6 eggs with a hand mixer. Add the milk and mix. Continue to mix, slowly adding the flour and salt.

Pre-heat a large non-stick skillet over medium low heat. Add a small pat of butter to coat the pan. Pour just enough batter in to the pan to cover the bottom. It should be a fairly thin layer. Cook until almost firm, add a layer of fruit, and then another thin layer of batter. Once the top layer is firm, the bottom should be golden brown. Carefully flip the pancake and cook until the bottom is golden brown and the fruit is soft.