My dad always makes „Apfelpfannkuchen“, so German pancakes with apples and cinnamon-sugar. You put the pancake dough in the pan and before it’s baked, you put very thin apple slices on the liquid dough, so they are „baked into/onto the pancakes“. And then the cinnamon-sugar mixture (you can google the ratio, I think) on top of the finished pancake 🥰 it’s amazing, trust me. (Also, and that might just be a preference, but I think, the thinner the pancake, the more delicious it is 😌)

@phil3114

2 жыл бұрын

This is the way.

@dontmindmeimjustadolphin

2 жыл бұрын

That's exactly how we do them, only my brother uses the cinnamon-sugar and I use strawberry jam made by my grandma, it's much better than from the store

@nadjakallisfilms4858

2 жыл бұрын

@@dontmindmeimjustadolphin that sounds great too… let’s be honest, you can eat pretty much everything sweet with it 🥰

@Cleeves358

2 жыл бұрын

I think, Apfel- (apple), Rhabarber- (rhubarb) and Heidelbeer- (blueberry) Pfannekuchen are most common. (I say Pfannekuchen because in our dialect, it has one more "e".) If we at home have neither, we would eat Pfannekuchen with jam, or Apfelmus (apple puree?) which every household should always have in store! ;)

@dagmarszemeitzke

2 жыл бұрын

My mother always make Apfelpfannküchle (apple pancackes) that way: She make apple rings from fresh apples put them in the pancake dough and bake them in the pan.

In Germany we usually roll the Pfannkuchen up just like Wraps kinda. So the toppings or jam wont fall of the Pfannkuchen that easily

@MyMerryMessyGermanLife

2 жыл бұрын

Okay after we filmed the video I realized we never rolled them up! Haha I meant to do that and forgot.

@ChildofFlames666

2 жыл бұрын

​@@MyMerryMessyGermanLife and when you plan to make sweet Pfannenkuchen you can also put sugar in your batter like you do ist for amarican pancakes ;) i do this^^ i like them sweet^^ my friend prefers hearty pancakes, so i leave out the sugar for him. and add sugar to the dough later .. so you have "neutral" pancakes only with salt for hearty dishes or for fläddlessuppe or the sweet ones. and you can put everything you love on pancakes. rolled or not is a matter of taste. :) my alltime favorit ist only with powderd sugar on it^^, but with jam or banas and nutalla is amazing too. or like you with erdbeeren *.* :)

@PPfilmemacher

2 жыл бұрын

The wrapping part is not everywhere in Germany the traditional way, here where i have if been grown up (predominant Berlin but also regularly in the Countryside of Brandenburg by my grandparents) Pfannkuchen usually get eaten without rolling them in to a long sausage, instead we let them completely spread out putting Apfelmuss (a middle thing between applesauce and apple purée) and a bit pure sugar or a Sugar-cinnamon mix on top and spread the sugared Apple purée like butter on bread over the whole flat pancake and eating it like with fork and knife (and i rember back when i was in school they used to feet use regular with pancakes with cinnamon/Sugar pre mixed in small cups by the lunchladies and for spreading or as a dessert also a cup of apple purée and it was rather unusual to see one of the other school students used to roll up his pancake bevor eating him. So i can confirm there isn’t THE only correct one german standard way to eat German pancakes We didn’t even calling them her in the east regions Pfannkuchen because we this name is here used for Krapfen/Berliner/jam filled Donuts with powdered sugar on top

@sueel-shewy2318

2 жыл бұрын

Same in England

@Nikki.Penguin

2 жыл бұрын

I don't roll them up, but I cut it into quarters and fold each quarter. Then I eat them with my hands. 😅

If you plan on making more German recipes you should get a small kitchen scale instead of measuring cups. Germans more often measure ingredients by weight and not by volume like Americans. Only liquids are measured by volume (most of the time milliliters). Edit: the dispenser for powdered sugar said "Puderzuckermühle" which means mill for powdered sugar. You take off the lid, hold the tube upside down and turn the (for the lack of a better word) lower end the lid usually sits on. That way it is way easier to get the sugar out of it 😊

@SkandalRadar

2 жыл бұрын

True. And that has obvious reasons: kzread.info/dash/bejne/rJ-pu9eLnpm8nNY.html

@BrokenCurtain

2 жыл бұрын

A flat, digital kitchen scale can be stored upright and takes up almost no space.

@thisisme8204

2 жыл бұрын

Came here to comment on exactly that, hehe. Baking is a science (chemistry), so using cups and such just doesn't cut it. Every couple weeks or so, you'll find electronic kitchen scales at ALDI or LIDL (which is my favourite discounter - they have the BEST fruits and veggies and always the biggest iceberg lettuce). But you can get one at Amazon, too, of course. Ten bucks will get you far. :)

@claudiakarl7888

2 жыл бұрын

Rossmann has these kitchen scales, I think they’re about 8€

@annettewege9363

2 жыл бұрын

For breakfast: American pancakes 🥞 first! And I wanted to comment on those two things, too: you need to turn the "powdered sugar mill or grinder" (it will save you time and nerves). And you should really get a kitchen scale, because German recipes ask for milliliters, grams and maybe sometimes German pounds (a little more than American pounds!) - and really get a hand mixer! P.S. Hope you meanwhile got a bread slicing machine ... 😉

Grayson‘s pronounciation of „Pfannkuchen“ is 1+ 👌

After getting all the pancakes done for your meal we usually make a few extra for "Flädle". Simply use the base recipe and add some finely chopped chives and/or parsley into the batter before pan frying them like normal. Once they are cooled down roll them up and slice them in long strings to add them into beef broth/stock/soup as an alternative to noodles.

Don’t buy German measuring cups, buy a kitchen scale. You can get them pretty inexpensively. Baking/cooking is sooo much easier in grams, and more accurate too. I prefer American pancakes as a sweet treat when I eat them at all. I simply never liked crepes or thin Pfannkuchen. I especially don’t like them with Marmelade. My boys like both at various times for different meals.

@marinakuchenbaur7337

2 жыл бұрын

I like pancakes as a snack and pfannkuchen as like a meal, with cheese, ham and nutella for dessert 😆

@heyblondie9499

2 жыл бұрын

@@marinakuchenbaur7337 or with Apples Inside :)

I'm always amazed how flawless Grayson speaks German. The pancakes I make over here in Northgermany are different. The dogh covers the whole pan. Than I put a thin layer of topping onto and roll them up.

@witty2u

2 жыл бұрын

She hasn't done them correctly. - In southern Germany we do them differently as well. Less salt, the batter need to be mixed until totally creamy, and very foamy. The baking is totally different too than the way Sarah did it. When having fruits, they are normally baked with the pancake. Then the pancake gets thicker and in this case a lid goes on top so it rises. Temperature should not be that high either. It's always best to watch someone do it. 🙂 I had to learn from an American too, how to bake a proper American carrot cake. 🙂

@Krokostad

2 жыл бұрын

We roll it in Bavaria, too.

@amyfluffyfluff880

2 жыл бұрын

I cover the whole pan too but I don't really put oil in it I just grease it before cooking them and the a few times in between with a paper towel

@MyMerryMessyGermanLife

2 жыл бұрын

Grayson’s German is so good that Germans often think he was born here!

@sollytrotz6056

2 жыл бұрын

@@witty2u I think everyone does it a bit different. I even do them every time a bit different, because I just mix eggs, milk and Mehl and mix it so that it looks good and I use oil or butter for the pan.

I think it's easier to make Pfannkuchen with a little oil, so you don't have the problem with dough "swimming" in the fat. You only need to give some oil to the pan like every three pancakes. And you can shift (don't know if the word is right) the pan while, not after, you pour the dough in the pan so the Pfannkuchen gets thinner. We used to top the Pfannkuchen with Zimt&Zucker, roll it, dip it I to Apfelmuß and eat it with our hands. Sometimes we did Pfannkuchen with Frischkäse and Salat, but we rolled it, too. With the left overs you can make Flädlesuppe (=Soup with pancake stripes).

@MyMerryMessyGermanLife

2 жыл бұрын

Okay great tips, thank you! Use some oil.

@althelas

2 жыл бұрын

@@MyMerryMessyGermanLife If you want to use the pfannkuchen for a Flädlesoup, don't put sugar into the batter. If you want to use left over pfannkuchen for the soup, you can cut them in stripes and put them in the freezer, that way you will always have something for a quick soup if you don't want to cook.

@furzkram

2 жыл бұрын

Flädlesuppe ... yummmm ... dang, I'm starving again right now

@Kloetenhenne

2 жыл бұрын

The amount of oil really depends on the person (or maybe region). My grandma's pancakes always swam in oil. And she also put thinly sliced apples into the dough. Which makes them Apfelpfannkuchen. They are delicious with cinnamon and sugar or even just sugar. I live in western Germany btw.

@AtheistDD

2 жыл бұрын

The first Eierkuchen has to swim in Oil, just to break in the pan, otherwise the first one always would stick.

I like the german pancakes more, because one can make savoury pancakes aswell with them, filled with spinach for example, very tasty, or filled with minced meat(like for Sloppy Joe's) 🤤🤤🤤💯👍

@chrischi510

2 жыл бұрын

I like to fill them with cheese aswell

@MMMurdocHM

2 жыл бұрын

I like to bake in some ham or bacon into the German pancake. Or some sliced Apples, when making them sweet. Or cherry "Konfitüre" on top

@martinbinder2534

2 жыл бұрын

Don't forget Pfannenkuchensuppe.

My cooking/baking trick: To avoid clumps, add the wet ingredients slowly to the dry ingredients and make a very thick batter first - this will destroy any lumps - and only then add more and more liquid while stirring. This trick applies for Puddings, Pancakes, Sauce Béchamel, Spätzle-dough etc.

@polyanthajones8168

2 жыл бұрын

That is so funny because my surefire way is to do it the other way round :D :D :D Mix all the wet ingredients first and then gradually sift in the flour, so it never even gets that thick texture that produces all the lumps :D Funny how different methods get equally good results, probably depending on what you believe will work or how we saw our parents do things. By the way, I have no blender/mixer, not even for cakes. I find them unnecessary. Oh, and I have lived in the south od Germany and in the midlands/north of the uk and the pancakes are so different, you would not even count them as the same dish. My Bavarian mother makes them in a pan so big, we usually have one pancake per person and that's it. We often put sliced apples on the uncooked side and then flip it over, so we bake the apples "into" the batter on the other side. That and a little jam and you end up in what the kids here call a "food coma"...you literally can't move for hours :D

@Prime72

2 жыл бұрын

@@polyanthajones8168 absolutely! It can be easily done with a Schneebesen (whisk)! :)

btw. we don't really use measuring cups with the metric system, only for some very rare circumstances,... get some more mixing bowls and use kitchen scales all dry elements are measured in weight and many liquids are measured in volume, but as it's mostly water, it translates 1:1 into weight as well it's also quite common to put in dry ingridients, the reset the scale and add in the next component, without measuring it in a seperate bowl first the whole measuring thign is sooo different in american vs. european baking

@roesi1985

2 жыл бұрын

I wanted to say the same, but you beat me to it. A scale, a large measuring jug for liquids and several mixing bowls, what else do you need? Measuring cups are a waste of time and washing-up water when you work with the metric system. When I started using American recipes on a regular basis, however, I bought a measuring cup with metric AND imperial measuring units on it because I got tired of converting everything into metric. But it's only one instead of the dozens of measuring cups Ameircan usually use and I can use it for measuring metric liquids as well.

When I was young my mother often baked Apfelpfannkuchen (Pfannkuchen with apple slices in the dough) for us. For the topping there was always a bowl with a mixture of cinnamon and sugar on the table.

@MyMerryMessyGermanLife

2 жыл бұрын

So delicious! Next time I can make them like that!

@Nemshee

2 жыл бұрын

That's the way to go! We mostly made them like that as well, and blueberry pancakes!

@sisuguillam5109

2 жыл бұрын

Same! Soooooo good!

@martinbinder2534

2 жыл бұрын

@@emilwandel MHH, I think that's something completly different.

In Austria we call them Palatschinken and classically eat them rolled up with apricot jam topped with powdered sugar. I think that's the best way to eat them, but I'm obviously biased. Kaiserschmarrn seems to be similar to american pancakes.

@karinland8533

2 жыл бұрын

Yes, that’s what I grew up with, my dad was Austrian

Both kind of pancakes are yummy! Tipp for the powdered sugar: twist the upper ring of the bottle to release the sugar. Have a great Sunday! 🌞

@swanpride

2 жыл бұрын

Frankly, I wouldn't even put sugar on strawberries. They are usually sweet enough on their own, the only reason to put sugar on them is if you don't want to eat them immediately and you want them to hold a little bit longer.

@Opa_Andre

2 жыл бұрын

Regarding the powdered sugar bottle, I was about to say the same 😀

In our part of Austria Pfannkuchen is called Palatschinken. It‘s always funny watching German tourists ask what kind of ham (Schinken) this is.

In the lower Rhine area, where I grew up, the Apfelpfannekuchen is a staple. It is a bit thicker that the modern crêpes like versions, because the batter covers the whole pan about 1 cm high. After you put in the batter in a lightly buttered pan, you start to put in relatively thinly slices of fresh apples with a bit of distance between the slices and only turn the pancake once. When it's done, it only gets sprinkled sugar and maybe a little bit of cinnamon on top. That's pure childhood nostalgia for me. Oh, I really have to make these now …

@sisuguillam5109

2 жыл бұрын

Guten Appetit!

@derteeminator9333

2 жыл бұрын

°° Genau so muss es sein!!! - Grüße vom linkem Niederrhein (Kreis Wesel).

Yeah, here in Hamburg the pancakes are usually bigger (the whole pan, and not even a small one) and we cover them in Apfelmus (I would love to hear what the differences are between Apfelmus and what in the USA is known as apple sauce, maybe can let us know in another video maybe about similarities and differences between American and German things like sauces, condiments, toppings, cold cuts, etc.) or just with Puderzucker and maybe Zuckerrübensirup (Beet syrup, I think). BTW, Graysons pronounciation is sometimes nearly indistinguishable from a native speaker.

@k.k.4530

2 жыл бұрын

"sugar beet root sirup" just for the record and you are absolutely right.😉

@MyMerryMessyGermanLife

2 жыл бұрын

Yeah many Germans we meet think that Grayson was born here in Germany! 😱 And we laugh and say, nope! We’ve only lived here for 6 months! A video on different condiments is a good idea!

@user-sm3xq5ob5d

2 жыл бұрын

I found out that apple sauce is the American way to say Apfelmus. Same stuff. I used it a lot for waffles.

@danilopapais1464

2 жыл бұрын

@@user-sm3xq5ob5d Well, I heard Americans say apple sauce on pancakes is disgusting so I thought there has to be a difference.

@chkoha6462

2 жыл бұрын

Apfelmus is King! You can't go wrong with that...I grew up on that.Now I'm a bit chubby...maybe there is a correlation in that

We usualy make our pfankuchen dough a littel thiner so that it easely runs it the pan and then swirl it in order to cover the hol bottom of the pan and then we add chees after we flipp them abd eat them roll up with saladt

Das bayrische Kochbuch really is a staple! Most families I know have it. I also got my own when I moved out. You might want to get a kitchen scale for a lot of recipes here. Occasionally Aldi etc. Have them in their specials quite affordably

@Sunny-ik2jj

2 жыл бұрын

The Bayrische Kochbuch is an absolute classic for decades! And I like the chapter that tells me how much of a dish or side dish I need when I plan cooking for several persons.

I dont have a handmixer. Or a microwave. Or an automatic coffee machine. Because i do enjoy the slowness of things being done in the kitchen. But i do have a dishwasher! Best thing ever! 😂 Love from Dortmund, Germany

@user-sm3xq5ob5d

2 жыл бұрын

I had (and still have) those. But I threw out three coffee machines when I moved recently. When it comes to making whipped cream I have returned to doing it by hand. Nothing more enjoyable than putting in effort and get the stiff whipped cream as result. And there is less danger to overdo it and get it to (too) butter(y).

The recipe to sweet Pfannekuchen I learned from my mum is even easier: 4 eggs, 400g flour, 4 Tblsp sugar, about 800ml of milk (I never measure that, but pour milk until I get the consistency I want. It also depends on the flour you use, as wholegrain flour usually needs bit more liquid that white flour (of type405 or type550)), and a splash of mineral water to add some fluffiness. It's very similar to the one you were using, but the ratio of the ingredients (1 egg/100g flour/1 tbsps of sugar/2ml of milk per serving) makes it easily scalable and very easy to remember, so it is one of the few dishes I know how to cook by heart. BTW, in either recipe, If you want to make the Pfannkuchen even smoother, try replacing some or all of the milk by buttermilk.

I think there are various different recepies for Pfannkuchen depending on the region… Bavarian kitchen is so different in many aspects, like northern or rheinisch or sächsisch or Schwäbisch etc… my great grand mum did it the Pomeranian way… flat, thin, thight, a little burned on the edge and as big as ground of a 24cm pan… served just with the famous sugar-cinnamon mix on top or/and good old fashioned Apfelmuß to the side. Basic dish but we loved it. Unfortunately nobody thought about writing the recepy down and it disappeared with her by 1979 already when she passed age 93… haven’t had it in some 45 years and still can smell the taste in my mind. Childhood memories that never fade…

The way we eat Pancakes: 1) With sugar on top 2) With powder sugar 3) With marmelade 4)With chocolate cream (Nutella) 5)thin apple slices in the pan and after a few seconds from both sides put dough on top 6) with apple sauce 7) fruits with juice heating up, mixing pudding powder with 4 Tablespoons of milk. As soon as it starts to boil, stir in and let it cool 8) cut onions in slices and bacon cubes, roast it a few seconds, dough on top 9) mushtooms and onions (same then 8) 10) bolognesa sauce on top 11)pizza cheese on the hot pan cake 12) put "frischkäse" on the pancake, than put salomon (the Breakfast slices) on top, some salat leafs and roll it, put it in fridge and eat it later cold. 13) put chili con carne with pizza cheese on top and roll. 14) on hot pancake slices of Salami and cheese. For the pikant pancakes less sugar in the dough. A " Prise" salt and Paprika Powder. There are so many recipes, but I think it is enough for now.

Perfect video on a perfect sunny Sunday 😎👏🏻😃😃

My father made the best Pfannkuchen, you can imagine. When I came home to visit my parents, he often made them extra for me. Lovely memory and your video just gave it back to me. Thinking about my parents all morning, it is wonderful to have those warm memories. What you and your husband create as valuable memories for your children is awesome. All the precious time together. :-) That Bavarian cookbook was already in the home of my great grandparents. It is wonderful and teaches you the basics of everything. When I was a kid, I loved reading my mother's version and when I moved out, I got my own. Sorry, for talking your ears off in this comment, I could shorten all to: I absolutrly enjoy all of your videos. They make me smile every single time

You need to taste the german pancakes with bacon and onions....with a green salad a perfect dinner

Watching your videos while having Sunday morning breakfast has become my routine 😂. They are great! Pancakes with apple slices chucked onto the uncooked side while in the pan and then flipping the pancake over is my personal favourite.

Sara, love hearing the kids in the background; keeps it real! Now that I have seen the pancakes I am hungry! I like a small amount of real maple syrup on my pancakes. My German husband prefers to have the German Pfannkuchen with apple slices and cinnamon. It is all yummy!

for metric baking and cooking you only need a kitchen scale and a 1 or 2 liter measuring cup. no tons of different measuring cups and spoons. the measuring cup, scale and the handmixer you can get basicly in every bigger store like kaufland or in the kitchen department of every furniture store or somtimes aldi and lidl when there have some special offerings.

@Ginkoman2

2 жыл бұрын

although i would recommend getting a good scale and not the cheapest one. and there is also amazon

@karinland8533

2 жыл бұрын

@@Ginkoman2 the scale from Aldi workes fine for me. Some 5 years now

@marie9814

2 жыл бұрын

I do not use a scale at all. I have a litre measure pot with marks for grams for flour and sugar on it, too.

@Ginkoman2

2 жыл бұрын

​@@marie9814 Volumetric measurements are just not accurate, depending on what kind of flour you use or how you full the pot there are differences over 20%. And depending on what you are cooking or baking stuff like that can really mess with a recipe.

My parents separeted the egg white from the egg yolk. Then they whipped the egg white like whipped cream and used a big spoon and mixed the whipped egg white carefully under the rest of the batter. Just like you do with the Austrian kaiserschmarrn. The pancakes are very fluffy then. You can enjoy them with canned fruit (like canned prums or blueberries), with jam or savoury with ham and cheese or mushrooms

I always make pancakes with sugar. :D Somtimes, I also put apple slices into the dough. Thank you for showing the Amercian variation, that was interesting!

If you want to follow recipes in Europe/ Germany, you really need to get kitchen scales. A handmixer is a basic must have item. :) German pancake batter is just slightly thicker than crepe batter, so it can swirl around in a pan, You should be able to cover the whole pan bottom with it. In my childhood, we had german pancakes with jam or apple sauce and cinnamon, or put apple pieces into the pan before putting the batter. Nutella is fine also, but you can also make hearty ones. As kids, we rolled them up instead of eating them flat.

@bordeaux1962

2 жыл бұрын

I like to make pancake batter by hand. With a whisk. A mixing machine brings no advantage. It rather destroys the airiness. More important is right amount of eggs and right temperature. Timing is important, not perfection.

@jensschroder8214

2 жыл бұрын

Benötigt wird Liter-Messbecher und Waage für kg. Manchmal begegnen einen alte Maße: 1 Pfund = 500g ; 2 Pfund = 1 kg 1 Zentner, in Deutschland 100 Pfund = 50kg, aber in Österreich 100 kg ! hundredweight US 45,359237 kg ; in UK 50,80234544 kg; Es zeigt sich die alten Maße sind oft nicht einheitlich. 1 Dutzend = 12 Stück ; 1/2 Dutzend = 6 Stück 1 Liter = 10 cm x 10 cm x 10 cm =1000ml; 1 Liter Wasser wiegt 1kg

@franhunne8929

2 жыл бұрын

@@jensschroder8214 to be fair, a Zentner is hardly used for normal baking ... that is more the sale unit for potatoes from a farmer.

The good taste comes from the eggs. If you separate them, whip the egg white and mix it carefully into the batter (not too fast, dont loose the air in the foam) you got the same fluffy result like pancakes or Kaiserschmarrn without the nasty taste of baking soda!😘

Ich wünsche euch einen wunderbaren Sonntag! Genießt das sonnige Wochenende

This is such a lovely video! We have to say, we love both too (although we're German we mostly use a bit of white yoghurt or 'Buttermilch' in the batter, it makes them so fluffy and yummy).

This made me so hungry, love that video!

In my family we like to eat the pfannkuchen with ham, cheese and salad on top... or with asparagus and hollandaise.

Nothing beats superfood from your own garden on pancakes! Congrats again on renting this beautiful house with your own Johannisbeeren. Once you start cooking marmalade from berries in your garden, you'll have crossed the line to the perfect German rural life. My grandma made it from her own Erdbeeren, Mirabellen, Johannisbeeren, Stachelbeeren - it was the best marmalade I've had until this day ...

Hello, I grew up in Stuttgart area, a small town in Wendlingen a/Neckar. We came to the states in 1965. Anyways, my favorite with pfannkuchen ... was Flädlesuppe, cut in small strips, served in beefbroth with veggies....so yummy.

When I was a kid, my mother and grandmothers usually made pancakes with apple slices inside. The slices were cut relatively thin, put in the dough before putting them in the frying pan (using oil). When the apple slices were sticking out too much, some of the fluid dough was added (they need not be covered completely though). They were served „as is“, no sugar, no nothing else. Another variety was just the dough without apples, when you got your pancake on the plate you just put apple sauce on top, just as much as you liked (the apple sauce goes very well with Reibekuchen too, yummy ! 👍). Nowadays usually I go for the apple sauce variety, or sometimes powdered sugar, or a mixture of sugar and cinnamon, sometimes without any topping. If you prefer the sweet variety you can use Rübensirup as topping as well (personally I prefer it to Maple Sirup), though I prefer Rübensirup on top of Reibekuchen (aka Kartoffelpuffer) as they are not as sweet, it is a very good combination IMHO).

Also possible: Speckpfannkuchen. Sizzle breakfast bacon in the pan. Once turned pour the pancake batter. I personally add grated cheese (Gouda) on the wet batter and turn once the batter is nearly done. Bake till the cheese is crispy. That results in one side crispy and the other side with the bacon.

I like to make american pancakes as a breakfast, german pancakes are more like a "main dish". I often cook them for my kids with apple slices, blueberries or bacon or cheese and ham. We live pretty close to the dutch border and go to the Netherlands often, so we are a bit influenced by their really great and famous pancake culture.... And there are really so many recipes for pancakes, no idea how anyone could say what is the right way to make them. Btw Ella is a really cool kid!

That cookbook is the one. All my siblings and me got it from our mom when we moved out and she and her siblings also got it from their mom. It is very common with that book. I know more families who did the same thing.

Grayson's pronounciation is PERFECT!! If you didn't say this was your child you could think he is German!!

@MyMerryMessyGermanLife

2 жыл бұрын

Oh wow!!

As a child I always wondered how high the pancake towers were in the Donald Duck comics. Only recently after my daughter came back from her au pair in the US she made some american pancakes, and I understood that the pancakes were much smaller and higher, explaining the towers in the comics.

We were supposed to have steak and salad for dinner.... now i' have to let them know that we're actually going to have pancakes...:-D

That cook book is without a doubt on of the best books to learn how to cook traditional german cuisine, not only bavarian. It really is a reference book.

I love your nature shots. Kevin looks like a brother of Paul Simon :)

What a great idea to show the two recipes next to each other, because the understanding of what constitutes a pancake is really not a shared one. As many mentioned, the German pancake is really thin - done by using a less fat and then by swishing around the pan like a thin omelette. Once finished and on the plate, it then receives whatever goes inside (my favorite is apricot jam - yum!), then you roll it up and dust the rolled up pancake with powdered sugar. Btw, some of the brands of powdered sugar in Germany let you twist part the bottom of the container to finely grind up the sugar (called a sugar mill), not sure whether your brand was like that, it was hard to tell, but that makes it easier to get the sugar out. As far as measurements go, I have to say, as much as I generally love the metric system, I have come to love the American way of measuring in cups and spoons in the kitchen. In Germany, you need to have a kitchen scale, which is just another appliance standing around in the kitchen, and there is really no need for that. So, I would miss the American way of measuring ingredients, if I were to live back in Germany. Now living without a mixer is indeed something I would find hard to do on either side of the Atlantic. Oh, btw, German pancakes are typically eaten as a dessert, they are not considered a breakfast food. The latter threw me for a loop in America. I had never heard of pancakes for breakfast. Now if you fill a German pancake with savory ingredients, then of course it becomes a main course, just like crepes can too. And In Austria, they are called Palatschinken and are eaten as a dessert as well. Safe travels!

We also make thin pieces of apple first in the pan and then pour the pancake batter over it. There is also the variant with cheese or ham.

Usually you use Apfelmus (applesauce?), and or a mixture of Zmit & Zucker (cinammon and sugar) as topping

@MyMerryMessyGermanLife

2 жыл бұрын

Yummy! Okay we will try that next time.

@marcomobson

2 жыл бұрын

Nutella is also fine! ✌️😋😋

@tobias891

2 жыл бұрын

@@MyMerryMessyGermanLife If you dont add suggar to the dough, you can use Pfannkuchen with "salty" things too. We usw it for example with very thin ham and a little chees, roll it and put it in the oven for a few minutes (until the chees melt) or cold with Meerrettich Frischkäse and thin slided smoked salmon (rolled too).

@ca9603

2 жыл бұрын

I recommend using "Apfelkompott" instead of "Apfelmus". It's of a thicker consistency with little pieces of apples in it, has a nicer texture and therefore is way tastier than Apfelmus. You'll often find it right besides the Apfelmus, just have a close look at the label, I ever so often got the wrong one 😉.....

In case you were wondering why it was so hard to get the powdered sugar out of the container: it says "powdered sugar mill" on the side, so I'd guess you'd have to use the grinding functionality of the container to actually get some powdered sugar out of it. 🙂

@MyMerryMessyGermanLife

2 жыл бұрын

Hahaha yes! My son figured that out and then I felt so dumb! 😜

Both types look yummy. I would warm the red currants for a few minutes with just a tiny bit of water and sugar, just long enough to soften and burst them to make a juicy syrup.

Ohhh no, i´ve come to your last video. What am i going to watch now. I hate waiting, but i will be patient. I love your vlogs und love how you experience our german lifestyle and are open for new and foreign things. Your Son Grayson speaks such good german in such a short time, very imressive. And also your pronunciation improved so much. Keep going.

@MyMerryMessyGermanLife

2 жыл бұрын

Thank you for your kind comments and for watching our videos!

Hi there ! Nice video again, thank you ! As a northern German I eat pancakes with apple sauce and a sugar and cinnamon mixture. My grandma used to make pancakes with 2 - 3 eggs each (!) and as big as the pan ( about 28cm in diameter) so that after eating just one you wouldn't need another meal for the rest of the day ;) . Nowadays I also love maple sirup with my pancake.

In my mind those are two entirely different dishes. I don't even translate the american pancake, it is always a pancake, to keep it seperated from a Pfannkuchen. But if I had to pick one...I would always pick the German variant. I like American pancakes with marble sirup well enough but, well, for starters it is mostly the marble sirup I like, the pancake tends to be a little too dense for my personal taste, but above all, the German Pfannkuchen is just a way more flexible dish. You can do it sweet or hardy, you can roll whatever you want in it, you can mix whatever you want in it. My personal favourites other than the plain version is the version with apples, the one where a sauce with chanterelles is put into it and the one which adds vegetables and ham into the mix.

@jpdj2715

2 жыл бұрын

That's a sweet mistake, "marble" (Marmor) would fall hard on your teeth. "Maple" syrup is Ahornsirup. I'm neither German, nor American, nor English. Yes, the continental European pancakes with more eggs have the attraction of the eggs, the protein in them that we sense, rather than the dryness of the American dominated by flour. The French ones that need to be so thin you can read your newspaper through them, in my opinion are just an excuse to eat something else on them.

@MyMerryMessyGermanLife

2 жыл бұрын

Yeah American pancakes are quite dense. But I do like that texture sometimes.

@swanpride

2 жыл бұрын

@@jpdj2715 Ah, crepes are very tasty too. Perfect with some cinamon.

The Bavarian Cookbook is a must-have to look up classics! However, I don't need it for pancakes as I was raised on them basically. Always savoury with a filling of grated cheese (that melts deliciously), accompanied by a salad. Remaining pancakes were cut up and served in broth. My kids eat them with jam or a Nutella alternative (without palm oil), but the girls will always have one or two with cheese as well.

You really are a wonderful mother ! For the french crepes I recommend to make the dough a little bit "thinner" (more milk). Then I use a big pan and for 1 crepes I take 1 big scoop of dough. Instead of oil I recommend butter because oil often let the crepes stick on the pan bottom.

My mom did the Mehlpfannkuchen (there's also Kartoffelpfannkuchen!) filled with thin slices of apple. Yum!

We like to eat our Pfannkuchen filled with cheese and sauteed mushrooms (have veganized the recipe in the meantime), and a nice salad as a side dish. Or as a sweet version Apfelpfannkuchen, where you add chopped apples to the batter. Guten Appetit! 😋 Love your videos, you are such a "sympathische" family. 🙂

@marlajacques6947

2 жыл бұрын

I can’t wait to try vegan cheese when we come back to Germany 👍🏼

My wife uses that book since years. It is really good.

We usually had pancakes for lunch on Saturdays. Sometimes with fruit, but mostly with hachée and salad. Mother always made more as necessary, because on Sunday there was then "Flädlesuppe" before the roast. 😍 (I also like pancakes as a side dish, with asparagus for example.)

When I didn't have a hand mixer, I quickly spun the whisk between my hands as if I was making fire with a stick. Works great with fluid dough like pancakes.

^Wonderful video. I am hungry now. And it is so relaxing.

What a pity that you didn't show us your kitchen! But wood sounds good. So much nicer than 'Kunststoffoberfläche'. Maybe you can show it to us in another video? What is so old-fashioned about it? I wonder that you have survived half a year in Germany without a hand mixer and a kitchen machine. Respekt! The American pan cake certainly has more calories, with fat and sugar in it. The baking powder lets it rise and get more fluffy. In Germany we like American pancakes for breakfast or brunch buffets, with jam or fruit compote. They are only half the size of our pancakes. Your German pancake wasn't a real pancake because you didn't fill up the whole pan with the dough. We usually move the pan around in the air in order to let the dough flow everywhere and cover the whole pan. We also like to put slices of apples or stripes of bacon on top before we flip it round, then it's called Apfelpfannkuchen or Speckpfannkuchen. And you don't need new measures, but only to buy kitchen scales. Just put your vessel on it and then start the scales. You can usually switch from ounces to grams or the other way round. They are very cheap. Here an example: smile.amazon.de/dp/B088QY2JR5/ref=cm_sw_r_cp_apa_glt_i_7XEXN62VH788FW8G35CB?_encoding=UTF8&psc=1

I so badly wanted to leave you a proper THANK YOU comment for your video, but watching it made me sooo hungry I had to try out your German Pancake recipe immediately. My mom used to make them for us kids when I was a little boy living in Vienna. Your recipe will make this 72 year old Canadian fan of yours feel like a young Austrian kid again (and behave like one too). So, sorry Kevin and Sarah (and Cat), the compliments will have to wait until I have eaten :-).

@MyMerryMessyGermanLife

2 жыл бұрын

Hope you enjoyed your Pfannkuchen!

If there's no baking soda in it then it won't rise. But you can whip the white of the egg(s) into a foam and at the end carefully mix it "under" the batter (with a spatula or cooking spoon) to give it some volume. But then the pancakes need more time (and less heat!) because the foam insulates and the heat takes longer to penetrate the batter. Higher heat won't help because that will make the outside too dark. It just needs more time.

We call them "Palatschinken" here, Pfannkuchen is only used for the American, thick ones and I don't see those often. Palatschinken are best when thin, close to crepes. We pretty much only eat them rolled, mostly with jam or a chocolatey cream with powder sugar (? Puderzucker) on top but there are versions with meat, cheese and stuff like that.

Hello, First up great job on the videos! Really impressive with the move and all that comes with it. i straight up admire how your kid, at the end of the video, pretty much perfectly pronounced 'pfannkuchen' in the bavarian dialect. the 'ch' has a distinct sound in many words in the bavarian and tyrolian dialect. A good example for this is the word 'Oachkatzlschwoaf' (Eichkätzchenschwanz), its very difficult to say right. I'm sure it would be hilarious to test this out, maybe a competition between the adults and kids? Good luck on further adventures! Liebe Grüße aus Österreich

The Bayrisches Kochbuch is fantastic. I've had mine for 40 years now (it was a gift from my mom) and it's the one I go to when I want to make a classic German dish. We like Speckpfannkuchen (fry sliced bacon in the pan first and then pour the Pfannkuchenteig over them) and serve them with boiled potatoes and a salad as a quick lunch. And afterwards I make Apfelpfannkuchen (fry a few sliced apples first and then add the pancake mix) for dessert.

That was fun to watch! I've taken to make a compromise when making Palatschinken/Pfannkuchen/Eierkuchen : We put one or two strips of fried bacon on one, roll it up and pour maple syrup on this. yummy. I too use the leftover ones to make savoury entreés, mostly with ham and cheese. I like to add (bubbly) mineral water to the eggs up to half a cup - and whisk them up til frothy, then add flour and milk last until the batter is of the consistency that forms a thin continuous string when poured. ( lessons from 2 omas, Dutch and Austrian) I use a silicon brush to spread the oil very thinly onto pan. A lot less fat used this way. I babysat a little girl who used to call my pancakes "mooncakes", and that term is now our family word. :-)

I usually put a little bit of oil into the dough, then you dont need any oil in your fry pan. And instead of a metric measureing cups i recommend a digital scale - its so great for cooking and you can measure way more exactly and in every pot or bowl you like.

@MyMerryMessyGermanLife

2 жыл бұрын

That’s so smart!

i'd recommend Sonnenblumenöl (sunflower oil) for frying the Pfannkuchen. You could clearly see that the Butter was a bit burned (which happens at really low temperatures compared to oils) - which most likely resulted in that brown-ish color.

@luci2k1

2 жыл бұрын

Hehe, the burned butter caught my eye too ^^. You can also mix butter and oil so you won't lose the taste of the butter and the mixture is way more heat resistant.

@grauen1989

2 жыл бұрын

I use oil with almost everything, but Pfannkuchen I use butter or margarine, because I think it tastes better with them. I also think with oil they have a little different texture. But maybe it's just how you are used to it.

@VoodooMcVee

2 жыл бұрын

Yep, better use clarified butter, sold as "Butterschmalz" in Germany. Brands you should get almost everywhere are "Butaris", "Meggle" and "Kerrygold". Aldi Süd also sells it under the "Milfina" brand.

@norick8390

2 жыл бұрын

butter is healthier tho

Yes, a Pfannkuchen night, every week. I have done it for years and years till the kids moved out. We didn’t always have Pfannkuchen, also Kaiserschmarren (a must try).

Last not least I love a pancake of a local restaurant. They make a pancake approx. 1 cm thick with slices of apples inside, caramelised on one side and served with a ball of vanilla ice cream. I love it !

Fun fact: in Thuringia "Pfannkuchen" are something totally different and pancakes are called "Eierkuchen", regional differences. 😉

@MyMerryMessyGermanLife

2 жыл бұрын

Ah cool! Good to know, thanks for sharing.

@weinhainde2550

2 жыл бұрын

@@MyMerryMessyGermanLife Same in Berlin, Pfannkuchen are something different (not only a former US President "I am a Berliner"), in various German regions they have various names they are called Kreppel, Berliner / Berliner Krapfen, Fettkröppel etc

@Prime72

2 жыл бұрын

@@weinhainde2550 those are more like doughnuts, though

@weinhainde2550

2 жыл бұрын

@@Prime72 I know, but in most german regions Pfannkuchen are way like "little bit thicker" type french crèpes

You can also slice the pfannkuchen up in short stripes and put them in a clear soup and there you have fritattensuppe. Absolutly delicious.

@bastardsecretaryfromhell3504

2 жыл бұрын

Or try to mix a smashed banana with Topfen/Quark and a bit of lemon. spread the mixure over the Pfannkuchen and roll it up into a stick. My favourite

@MyMerryMessyGermanLife

2 жыл бұрын

I loooove Fritanttensuppe! Great idea.

In Sankt Augustin (next to Bonn) there is a restaurant which is called Pfannkuchenhaus. You can get all kind of Pfannkuchen there: Sweet or "herzhaft " which are really great too.

In north germany it is quite usual to use Apfelmus or Cherries or just white suggar as topping for the Pfannkuchen.

Finally I now have a good recipe for american pancakes, I always wanted to try them =) Thank you for that XXX

Great comparison and Ella is so precious. I like the fluffiness of the American pancakes but find the extra baking powder, butter, and sugar give it kind of a weird and too sweet of a taste. I therefore use a ‘Kaiserschmarrn’ recipe to make pancakes: ~150 g flour 2 eggs 1 pinch of salt ¼ l milk Butter for the pan For a family of 6 you will likely need to double the amounts (and honestly speaking I usually eyeball them anyway). - Separate egg-whites and yolks in 2 large bowls. - Mix yolks thoroughly with flour, milk, and pinch of salt. - Beat egg-whites until stiff and carefully fold under the dough. - (Add small apple pieces or other fruit if desired). - Melt butter in pan on medium to low heat, pour in batter, and fry as usual. Enjoy with favorite toppings.

We used a gas stove and the pancakes would usually be almost black (not burned though). Anyway they should have a golden brownish colour to be best in taste.

German ones for dinner when my mom made them were a tower of about 20 (2 kids and mom) made on 2 pans and held in the stove... Then bring them out with Sugar Ciniamon sugar mix Apple sauce Jams Cream cheese On the table and we rolled out own Was a relatively low prep dinner that we loved

i remember in germany, we used to spread appelmus or jam on the pancakes and roll them up, as i was a kid)

Back in the days in some parts of Germany (Northrine-Westfalia, Lower Saxony) you had Pfannkuchen as sidedish to "Eintopf" (stew). Or you get Pfannkuchen filled it with "Spinat" (spinach). Nowadays it is not so common anymore, but still some people enjoy it. Also great are "Apfel-Pfannkuchen" (Apple-Pancakes) or "Pflaumen-Pfannkuchen" (Prun-Pancake), both served with "Zimt und Zucker" - for a sweet coffee break. And you can do a Pfannkuchen-Torte (Panncake Cake).

When I was growing up, at my parents' house we would typically have (German) pancakes on Fridays for lunch. Those were usually eaten savory, e.g. with salami, ham and / or cheese baked in (which is actually a bit more Dutch style). Alternatively slices of apple were baked in there. But, especially us kids also liked to have them sweet and put strawberry jam or red currant jelly (Johannisbeerengelee) on top. My mother preferred Rübenkraut (Golden syrup) on her pancakes. In traditional Catholic households, Friday was the day for meat free meals, so besides pancakes, fish would be the typical dish that day. But there were also other "pancake" specialities for Fridays - such as "Reibekuchen" (potatoe pancakes) with apple sauce or "Nudelplätzchen" (noodle pancakes). They are like American pancakes but with short noodles in the batter - and eaten with cinnamon-sugar on top.

Two sidenotes about this video - a sad one and a good one as well: First the sad one: While watching your video, you got my mouth watering so I wanted to do some German Pfannkuchen as well. Turned out that I can't as I currently don't have the needed ingredients right now in my kitchen and as it is Sunday the stores are currently closed. Now to the good one: While you were cutting the really fresh looking strawberries I just got remembered of my childhood (50 years ago) in some pictorial way. I loved my nana who was slicing some fresh bread, putting a little bit butter on it (hardly to be seen) and fresh halfs of strawberries. Then even put a bit of normal sugar on it so the strawberries and the sugar just stuck to the bread because of the butter. Finally cut the bread slices to the size so that they fit in the mouth. I loved lay in our garden on a blanket, read my favorite comic books and eat this delicious bread, sweet and juicy as kids love to have it. A few years ago I did this for my grand daugher and she liked it as well. One question to you where I'm quite searching for a while now but didn't find an answer. Not being a native english speaker I found out that "nana" is a short name for grandmother (like "Oma" in German). So I'm curious if there is also a short name for grandfather or grandpa. I thought it might be "dada" but turned out by translation engines always thanslate it to be daddy / father. So the question would be if there exist an equivalent short name for grandpa? Like "Opa" in German which is why I'm named this way on YT and other sites.

In Austria we call them Palatschinken. Tradiotionally filled with apricot jam (Marillenmarmelade).

The „Bayerisches Kochbuch“ is really some basic cookbook for about 7/8th of all bavarian houses - in our family there are now 4 generations, each getting the version out at the time of moving out… you‘ll find it in almost every family in Bavaria.

@MyMerryMessyGermanLife

2 жыл бұрын

Wow so cool! I love that the book is handed down in the generations

I always put a teaspoon of sugar to the dough and for baking it in the pan I use only a teaspoon of sunflower oil for each Pfannkuchen and not such a quantity of butter. And we like it "herzhaft", for the topping put with just some drops of oil onions and slices of gekochten Schinken into another pan, then add creme fraiche or schmand and, most important, melt a piece of bavaria blue cheese in this sauce. Delicious!!!

@MyMerryMessyGermanLife

2 жыл бұрын

Oh wow, this sounds delicious!! Thank you for sharing!

My favorite way of eating Pfannkuchen is with apple slices. Put the batter in the pan wait a few seconds and add the apple slices on top. They will be soft and caramelize on top after flipping them over. When the apples weren't that sweet I like to add some powdered sugar but that's optional. As a child we also had pancakes savory quiet often. My mother would usually put lots of small bowls on the table with different topics. Mushrooms, bell pepper, sweet corn, cooked minced meat etc. So we would just fill the pancake, stuff it, and roll it up, kinda like a burrito.

So funny! I’m from The Netherlands and in the winter we also used to eat pea soup and pancakes on thursdays.

@MyMerryMessyGermanLife

2 жыл бұрын

Oh really! There are many food and cultural similarities in Northern European countries.

You should try Austrian Palatschinken - it’s the Austrian / Hungerian Version of Pancakes

You Just need a scale that has grams. Dutch pancakes. Put in the flower. Punch of salt. Grab a whisk. Make a little well in the middle. Add the milk in a small stream while mixing keep moving til almost smooth, add the egs, and a bit of melted butter. Put away in a fridge for 30 minutes, whisk. Heat a pan. I use butter to Bake them. Some use sunflower oil. A scoop, let the batter spread out by swirling. Turn when solid. Top on a plate with peanutbutter of jam, keukenstroop, powdered sugar.

@pppetra

2 жыл бұрын

Of Add bacon, cheese, aplleslices. Sliced banana, raisins. I love my bananenpannekoek with slagroomijs, slagroom en advocaat. ( A bananapancake with icecream. Whipped cream and some sort of eggnog) Also good a pancake with shoarma and garlic sauce. My favorite bacon and keukenstroop. American pancakes are.. the only ones i know of that are thick.. do not like them, to spongy. In Europe a pancake is pretty similar alle over the continent. Known from spain to romania and sweden. Also allover Just called pancakes. The french crêpe is way thinner, served as a dessert. Pancakes are great.. but after 6 of Them (for dinner) i always have a real meal An hour after. Pancakes are no food for adults is a saying in my family..IT is to day An adult can not get till breakfast on Just pancakes.

The Icelandic ones are similar to the German ones - they are usually served with whipped cream and some kind of jam but berries are also used today but that's more recent cause earlier on we didn't have all these berries in the supermarkets that we have today. Another traditional way is to put sugar on them and roll them up. Almost all homes in Iceland also have a Pancake Pan which is the perfect size for the pancake and the batter fills the pan.

For German Pfannkuchen you use a metal ladle. when you pour the batter you spread it with the ladle to cover up the whole pan.

I love the spicy type of Pfannkuchen, I live in the Eifel, Belgium and the Netherlands are not far away, and the have the Pfannkuchenhaus as restaurants. You can get every type of pancake you can imagine. I love them with cheese and bacon and herbs

Great video! :)

at my grandma's home pancakes were served "every" day. together with lunch or dinner and if there were some leftovers, you put them on the bread the next morning.

Adding lemon zest and vanilla sugar in the batter is so good! It's relatively common in Germany :) Apple pancakes are also popular: Just put slices if an apple in the pan befire you pour the batter on top. And there are also savory options for German pancakes: for example with oniions and cheese or bacon

@manoneven3147

2 жыл бұрын

Sorry for the misspelling 😅