Whether sweet or salty, pancakes are guaranteed to succeed with this basic recipe. With an extra recipe for a hearty filling from Alexander Herrmann.
Basic pancake recipe
150 g of flour
a pinch of salt
250 ml of milk
Sift the flour with the salt into a bowl, briefly mix the eggs with milk in another container and then slowly add to the flour, whisking well so that there are no lumps. Let the dough soak for about 20 minutes.
Foam a pinch of butter or clarified butter in a pan, pour in some batter and turn the pan so that the batter is evenly distributed. Bake the pancakes on one side, turn and bake until light brown.
This pancake recipe is tasty with both a sweet and salty filling, and the batter is relatively thin, so you can easily determine the thickness of your pancakes yourself. We like them thin, almost like crepes. And then preferably as an addition to the soup.
Tip: Pancakes can be placed on top of each other for a short time on a warm plate and covered and kept warm.
Mushroom and cream cheese filling
Fresh mushrooms (e.g. chanterelles, king oyster mushrooms or mushrooms)
chives and parsley
Season the cream cheese with salt and pepper. Chop the spring onions and some of the herbs and fold them into the cream cheese.
Clean the mushrooms and fry them in a pan with a little butter. Spread the cream cheese on the pancakes, sprinkle the mushrooms and the remaining herbs on top, season and roll or lay the pancakes up.
How to vary the dough
- Mix in herbs and spices to taste.
- Possibly. Serve thinly sliced ham separately, do not add to the batter.
- Possibly. Sprinkle the finished pancake with finely grated cheese and bake briefly in the oven.
- Add the cooked vegetables to the batter.
- Blanch the carrot beforehand or briefly toast it in the pan.
- Add fresh avocado cut into cubes, season spicy.