Pfannkuchen German Pancakes


250 g flour
5 eggs
300 ml whole milk
50 ml mineral water
1 pinch(s) of salt
clarified butter for frying

This can be eaten sweet (with marmelade, chocolate cream, etc.) or hearty (with bacon, ham, cheese, etc.) as you prefer 


First, beat the eggs with the milk until frothy. Then flour and salt can be added until no lumps are visible.

Now the dough is left to rest for about 10 minutes before the mineral water is added.

Before frying, add some clarified butter to the pan and fill in about a ladle of dough.

The pancake is now fried at medium heat until the top and bottom are golden brown.

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