It needs a pinch of salt, to balance it. I love adding real vanilla bean extract. Fill it with creek yogurt and drizzle some maple syrup. Serve with fresh fruit... and the mornings will never be the same.

This is the best German pancake recipe! It is easy and tastes great!!! I made just poured all of it in at once and made one large german pancake like you would get at a restaurant. Sprinkled with lemon and powdered sugar. My husband loved it better then they old one I used to make.

delicious! I'm still quite a novice at cooking/food preparation of any kind, and found these to be easy and fun. The 'toothpick method' for flipping the thin 'cakes works very well.

Fabulous! My tips are to add about a 1/4 tsp of vanilla extract, and you can cut out about 150 calories by using Splenda instead of sugar, you can't tell the difference! Also, I stuffed the inside with hot strawberries in a Butter Lite syrup. My favorite pancake recipe by far!

My mom tells the story of how when she and my dad were first married (she's German, he was an American GI stationed in Munich), he asked her to make him some pancakes. She knew only how to make German pancakes. When she put the plate in front of him, he looked at it, asked "What's this?" and ate them all. This is almost exactly the way my mom taught me to make German pancakes. When they are hot off the pan I sprinkle the inside w/cinnamon and sugar, roll them up and serve them with chilled canned peaches spooned over them. We eat these almost every Sunday as our evening meal.

My mom makes these (she is German). So far this is the easiest recipe to remember and make. When I would ask my mom how to do it she would say, "eggs-flour-milk, it's easy." But she never used measurements! She just knew how to do it. So my attempts always came out like rubbery discs. One thing I would like to say about Barbarella's recipe is that those tablespoons of flour should be on the heaping side. I also added a few grinder spins of rose petal infused salt. The thing about these is you can make them as fancy or as plain as you like, use the leftovers sliced up in soup, make them savory or sweet...try filling them with leftover cranberry sauce! The trick to flipping these in the pan is to wait until the uncooked portion looks dry, loosen the sides all around the skillet, then with a wide spatula flip. A non-stick pan helps, but my mother made these things in a cast iron skillet!

Suggestion: fill with dulce de leche, and these are TO DIE FOR. Great recipe!!

My husband wanted me to find a recipe like his mom's german pancakes and he loved these. I used a non-stick pan and I was liberal with the butter. I only had one tear a little.

Very tasty, but the execution is extremely delicate and difficult.

These tasted great, but I also had trouble getting them to form into a round shape. I have a small frying pan that is great for making one pancake at a time, so I used it and found it was much easier to get that round shape. I also used 1/4 cup of flour instead of the amount suggested in the recipe to mellow out some of that eggy taste. After the alterations I believe that these are the best pancakes I have ever had. Thanks for the recipe.

These pancakes tasted fine but I found them very hard to create. They were extremely runny and hard to control in the skillet.

This is a delicious recipe. I remember having these as a little girl. Little hard to flip without tearing it up. I am sure it just takes a little practice. Thanks!

I love German pancakes and have looked for a recipe for them for ages. This is so easy that it is hard to believe how good they are. Remember though, the first pancake to be cooked has to be thrown away. (Really, it does!) When the pancake is cooked and put on the place, spread a little butter over it and then fold it over itself twice. Top with a little more butter, a squeeze of lemon juice, and a sprinkling of powdered sugar. Fantastic.

This is very difficult to make. The serving for four does not make enough for four, maybe three. You have to pour enough to make it a little thick in the pan so you can turn it without it breaking. I would suggest using a very small frying pan. The low rating is predominately due to the degree of difficulty in cooking this. Flavor was ok

My Oma used to make this for me as a child, I misplaced her recipe and I tried this and it fit the bill perfectly! My german grandparents used to call this "polojinka" I make mine with Rosehip Jam in the center....if you are ever in a german store grab a jar of this jam you wont regret it. Thank you for replacing her recipe for me so I can enjoy it again with my family.

Easy and delicious!

Being a Catholic, we of course never ate meat on Friday's. This was a dish that my german mom made every few months on those evenings. My brother's and I loved it and certainly still do. Sometimes we used maple syrup and others we spread jam on the pancake, rolled it up and then sprinkled with powdered sugar. Always an occasional treat, whether it be a quickie dinner or a leisurely breakfast. My kids love it just as much as I did. Thanks for the memories, Deborah......

yummy and easy! heavenly with strawberries and whipped cream

RReeeaaallllllyyy gggooooooddd!!!

This is definitely a German version of pancakes. For those who crave rich, thick buttermilk pancakes, this recipe isn't for you! I got kind of nervous seeing how runny the batter was, so I cheated and doubled the flour amount. I also only had whole wheat flour, which made it gritty. I also didn't want to use a blender to mix the ingredients, so I kept at it by hand. The cakes were very flat in shape, so I just made several. Once covered with syrup and butter, it did the trick OK. But I doubt I'll make this recipe again. In short, don't listen to me. Be your own judge. Maybe it had to do with my rebellious nature to not follow the instructions!