Before we jump right into the pancake blogging, here's a little info. about why our travels came to such an abrupt halt. The last year has been extremely busy and hectic for us. In addition to continuing to care for a very sick dog (see this post if you are interested in learning more), Sam also started working for a new company. A few months later, I was given a new role also, a role in which I wore (and continue to wear) many different hats, but most of those hats had a technology emphasis. So when we weren't caring for our dogs, we were both pretty big workaholics for much of the time we were gone.
Then last November, we lost our Mac to the cancer tumor that was in his chest. It was one of the toughest things we've had to go through because despite the fact that he was still taking care of his needs and going for walks, he was no longer able to eat food (the tumor in his chest had completely closed off his esophagus). Here's one of the last pictures we took of him:
Now a little over a year later, we are finally ready to continue our pancake travels. So, without further ado, let's "fly" to Germany.
In our research for German pancakes, we kept getting lots of recipes for "Dutch Baby" pancakes. However, I was pretty certain these weren't what traditional German pancakes were. I was just about to give up and make a Dutch Baby pancake for Germany when I stumbled across Spoonfuls of Germany, a German cuisine blog by Nadia Hassani. It was here that I discovered my hunch was right. Germans don't eat "Dutch Baby" pancakes. Instead, their pancakes are somewhere in between a crepe and an American style pancake. Our recipe for German pancakes comes from Nadia's blog. You can view it directly at her blog by clicking here, or you can continue to read and find it below (NOTE: In the pictures you'll see below, the recipe has been doubled because we had company joining us on our German pancake travels).
Here is what you'll need for German pancakes:
1 cup of all purpose flour
2 large eggs
Pinch of salt
3/4 cup of milk (we used whole milk since we had some in the fridge that needed to be used, but any milk should do)
1/4 cup of seltzer water (we used club soda)
1 teaspoon of vanilla
Filling and topping:
sugar (for sprinkling on top)
cinnamon (for sprinkling on top)
sweet filling (such as a fruit compote, Nutella, etc.)
5 tablespoons of butter (or some other fat for cooking the pancake, we used olive oil)
For our filling, we decided to use a cocoa almond spread with chopped roasted almonds. So the first thing we did was roast up our almonds in a frying pan, and because I like them quite toasty, you'll see they got a bit dark in spots.