There are many different types of pancakes, sometimes with minimal differences, sometimes a completely different preparation. On this page and in the next two weeks you will get to know a variety of different pancake recipes, which are quite different from each other.
In the basic recipe, pancake batter is a thin batter made of flour, eggs and milk. The other variations presented here go beyond that in parts and whether things like Kaiserschmarrn are still pancakes is certainly debatable. To me they are, therefore on the list! 🙂
In the next two weeks, I will present some of these dishes. In addition to crêpes, Pfannkuchen, galettes and Kaiserschmarrn from Europe, there will be flapjacks from the US and an awesome banana pancake from Malaysia!
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The map shows what I consider to be the main pancake varieties from central Europe. Many of them are very, very similar. The differences between crêpes, pancakes, pannenkoeken, crespella and Palatschinken/Palačinka/Palacsinta are not very big. However, they do exist, of course.
Differences between Crêpes, Pfannkuchen and Palačinka
Pfannkuchen
Pfannkuchen are thicker and not as fine as Crêpes or Palatschinken (I’ll stick to the Austrian spelling from now on, my keyboard lacks the necessary č, which disturbs the writing flow a bit 😉). According to my favorite cookbook (more of a guidebook and encyclopedia than a collection of recipes) – Anne Willan – Die grosse Schule des Kochens: Zutaten – Techniken – Rezepte – Pfannkuchen include baking soda or baking powder or in some recipes yeast. However, I know German Pfannkuchen without leavening agents. In that respect, my Pfannkuchen are very similar to the crêpe recipe below. Except that there is no melted butter in my batter for Pfannkuchen. When I make them, I use on a large egg: 75 g flour and 150-170 ml milk.
It’s been a while since I ate one, but if I remember correctly, Dutch pannenkoeken are a corner thicker than German Pfannkuchen.
Pfannkuchen are mostly eaten sweet in Germany. Traditionally, I know them with jam. Nutella is also popular. Hearty I know them filled with mushrooms, bacon (you can of course omit), onions and a dash of cream and parsley. Or with ham and cheese. There are any number of variations. Our neighbors from the Netherlands are probably the most creative here.
Palatschinken
Palatschinken seem to be very similar to crêpes in preparation. The recipes for the batter that I found are the same as the one I posted below for crêpes. However, I have always perceived Palatschinken to be a smidge thicker than crêpes and always nice and soft. So I suspect that there is simply a tiny bit more batter added to the pan, probably at a lower heat. Otherwise, the preparation is the same. They are definitely also more tender than the German Pfannkuchen.
Crêpes
For good crêpes, it’s crucial that the thin batter is distributed as quickly as possible in the pan. This will make the crêpes nice and thin. The batter must not be too thick or the crêpes will end up too firm. However, if it is too thin, they can tear.
I recommend taking an experimental approach to crêpes once with the recipe below. If you feel they are too thick, just add a little more milk sip by sip and get closer to the optimum. They will taste good either way. And when you’ve found the optimum for you, make a note of what you’ve done.
Why don’t I write the optimal amount directly in the recipe? Because every pan, every egg, even the flour are different. So in the end, everyone has to figure it out for themselves. Either way, this recipe will come out with a delicious crêpe. Maybe a tiny bit thicker than the one from the crêperie.
Traditionally, crêpes are rather sweetly filled. Often with sugar and cinnamon, or jam or Nutella. There are savory ones too, but that’s where I prefer to focus on gallettes 🙂, more on that in a few days!
What I really want to try again is flambéed crêpe Suzette with Grand Marnier. Since there’s a bottle of that on my in-laws’ shelf, I’m sure we’ll be having those soon!
Equipment
- cast iron pan or crêpe pan (ideally)
Ingredients
- 125 g flour
- pinch salt
- 3 eggs
- 250 ml milk
- 30 g melted butter
- clarified butter for frying (or Ghee)
Instructions
- Mix the ingredients to make a smooth dough, add as much milk until it is thin.Pour the milk slowly while mixing the dough, to prevent lumps.
- Then let the dough rest for 30 minutes.
- Heat the clarified butter in the pan over medium heat and spread it so that the entire bottom of the pan is lightly covered. There should not be too much fat in the pan, so pour excess fat into a bowl and reserve for more crepes.
- To check if the pan is hot enough, put a drop of batter in the pan and wait until the oil splatters.
- Now add a ladleful to the pan, just enough to thinly cover the bottom of the pan when you spread the batter by swirling the pan. Too much batter makes for too thick crêpes, too little makes for holes in the crêpes.
- Once the top of the batter has set and the bottom has gotten some color, flip the crêpe. Do this either by flipping the crêpe with a palette knife, a spatula or throwing up the crêpe to turn it. Use the palette knife only with uncoated pans.
- After turning, bake for 30-60 seconds and store the crêpes on a plate on top of each other.
- For longer storage in the refrigerator, baking paper between the crêpes will help prevent them from sticking together.
Please rate my recipe before you leave 🙂:
Source of the recipe: Anne Willan – Die grosse Schule des Kochens: Zutaten – Techniken – Rezepte. Cooked with love on From zero to curry.
