Pfannekuchens are German Pancakes or you may know them as Crepes. This has been one of my favorite breakfast foods growing up and still today. My kids love them, and so do their friends. They are fun to eat and easy to make. With Pfannekuchens you can use your imagination to dressing them up. My mom used to serve them with jam and roll them up, this way you could eat them with your fingers. She would use the leftovers for soup the next day, by cutting them up into thin slices and place them in some hardy chicken broth. It was delicious. The possibilities are literarily endless, from filling them with jams, fruits, Nutella, peanut butter to vegetables and cheese or ham and cheese. Playing with your imagination gives quite endless possibilities when it comes to this easy breakfast treat.
When I first became gluten-free it was quite tough for me not to eat Pfannekuchens, so I would make them for everyone else, and either cheat and suffer from the consequences of eating them, or just suffer by watching everyone else eating them. It was kind of a lose, lose situation. Just because I was gluten-free didn’t mean everyone else needed to be, so I kept on making everyone else’s gluten treats, as there was no point in making everyone else suffer like me.
My first try in making gluten-free Pafannekuchens was a disaster. They wouldn’t stick together, so they broke and were mushy as heck, I remember having a gluten-free Pfannekuchen pile. I decided I would eat them anyway as it was a lot of work trying to figure out how to make them, and expensive as well, despite my frustration. Gluten-free flour is not a cheap ingredient. Over time I kept trying out different flours, adjusted the ingredients, and cooking time until they came out perfect. I find that gluten-free flour absorbs fluid much more than regular flour, so either cut the amount of flour back or depending on how much dough you need, increase the amount of fluids and eggs. I also increased the cooking time in the pan, until it is nicely golden brown, and it slides freely from the pan on its own, before attempting to flip the Pfannekuchen, this helps so much with preventing breakage.
When you eat true Pfannekuchens, such as Crepes you know that these are very thin, unfortunately, I have not mastered making my gluten-free version thin enough yet where I would call them Crepes. I must say though that these Pfannekuchens are very satisfying and delicious. If you are reading this blog post and you have mastered the true art of making gluten-free Crepes, I would love to hear all about it. So leave me a comment below. Thank you so much!
Here we go! This recipe depending on the size of your frying pan makes about 6-8 delicious Pfannekuchens.
- 1 cup of King Arthur Gluten-free measure for measure flour
- 3 medium farm eggs
- ¼ teaspoon of vanilla
- ¼-1/2 teaspoon of local maple syrup
- ½ teaspoon of either olive oil, melted grass-fed butter or melted coconut oil
- 1 ½ cups of milk (must be dairy)
In a bowl mix together the eggs and flour (I have a kitchen aid mixer, I’m sure any electric mixer and bowl will be just fine), until mixed thoroughly. Add the vanilla, maple syrup, oil, and milk. Mix well until dough is very smooth and no clumps. A higher speed will easily accomplish that. Heat your choice of fat in a frying pan until very hot (I would recommend either grass-fed butter or coconut oil in this case, as this will taste the best and it gives the Pfannekuchens that nicely golden-brown face). Pour a ladle full of dough into the very hot frying pan moving the pan in a circular motion so the dough can spread over the whole pan, then turn stove to medium-high heat and let cook long enough on the first side, until golden brown, flip and repeat. Continue until the dough is all gone, serve with imagination and enjoy.