German Pancakes recipe needed

When I was in my youth my mother used to cook 'German Pancakes'. They were about 1/16" thick in the skillet cooked then rolled with jelly or whatever inside. All the German pancake recipes I see are nothing like that. A friend suggested they were Italian. Any recipes like this out there????

Would an ebelskiver recipe work?

no... was more like a thin omlette rolled...

I think you might want a crepe recipe.

Oops, sorry - I just saw the 1/16". Yep - sounds like a crepe to me.

Sorry, my mistake.

I know exactly what you mean. We haven't made them in years so it may take a bit to find the recipe, but I'll post it. My Grandmother would make these all the time for us little brats.

Are they made with a yeast batter and rather egg-y? The 49'ers they make at Original Pancake House are supposed to be German Pancakes... I haven't ever had anything similar anywhere else. The few places that have had anything called German Pancakes weren't much different than the standard box mix pancakes served with ligonberry sauce instead of maple syrup so I can't say for sure that this is what you are looking for. I have not been able to find a suitable replication recipe, but did dabble with making my own for awhile. I used some yeast dough starter, added in a half dozen eggs, some milk, vanilla and a little flour and they came out fairly close to OPH's....

I'd love to have a real recipe... my one successful attempt was good, but not easy to replicate!

Here's the recipe we use...pretty basic.

1 cup flour
2 eggs
1/4 tsp baking powder
1/4 tsp salt
3/4 milk
( Dash of vanilla extract and/or nutmeg optional)

Makes approx. 4 pancakes.

You don't want the batter to be too thick, so add more milk if too "gunky".

Pour/spoon batter into the bottom of a heated skillet. You just want enough batter to cover the bottom of the skillet so use a spoon to spread the batter around the pan. You may have to experiment a bit to get the thickness you desire, but I think the thinner the better otherwise you can just go to any pancake house.

Let us know how they turn out if you decide to use this recipe.

I'm not exactly sure what a "German Pancake" might be. Up around Saxony they have Plinsen, which are essentially crepe-like. Crepes themselves are fairly ubiquitous in Germany. The only place I've ever seen thicker,, Amercan style pancakes was down towards Salzburg somewhere. Not sure what they were called.

The general term for pancakes here is either pfannkuchen or eierkuchen. The regional diffferences seem to be more about what you put on it rather than the consistency of the pancake itself which, as mentioned, tend to be thin and crepe-like.