Traditional Pancakes

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

When measuring, I always use a medium-sized cup with a capacity of 250 ml. Separate the eggs. Place the egg yolks and whites in 2 separate bowls. Now add a pinch of salt to the egg white and beat the egg white until creamy. Then pour in the sugar and vanilla sugar and beat the egg white until stiff. Place the bowl with the egg whites in the refrigerator.
Now whip the egg yolks until creamy. Then add the milk and then the flour. Stir the egg yolk batter well. Now add the egg whites to the egg yolk and carefully fold in with a whisk. Finally stir in the melted butter!
Now heat a little oil in the pan (not too much, since you already have butter in the dough) and put a ladle of dough in the pan. Always check after a short time how brown the lower half of the pancake is, then turn when the desired brown is achieved.
You can serve the pancakes with e.g., yogurt, berries, jam, Nutella, quark, honey or cinnamon and sugar.
This recipe is from my grandma and is already a tradition in our family!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.