german apple pancakes

Ah yes, the German pancake.  Balancing the line somewhere between crêpe and American pancake, they are versatile and yummy.  Somehow, most of the food I make isn't very photogenic, but trust me -- it tastes better than it looks. 

My favorite thing about it is that it only has four ingredients: eggs, flour, milk, apples.  Oh, and a dash of salt.  Optionally, you can make it sweeter by either adding sugar to the mixture or on top of the finished product (maybe with cinnamon?). 

The measuring is where it gets a little tricky.  The mix should be fairly liquidy, a little thicker than for crêpes.  A good rule of thumb is one egg per person, in other words one egg per two pancakes.  Then add a couple large tablespoons of flower.  Add milk until you get the desired consistency. 

Then, in a hot skillet, add a tablespoon or two of oil.  When it's hot, take a large ladleful of the mix and pour it in.  Since it's so liquidy, your pancake will be the size of the skillet.  Flip after about two minutes or when it browns on one side (see pic).  If no one's watching, try to flip it in the air.  If you're being judged, use a spatula.

Last thing: I just dump the (peeled green) apples into the mixture.  I've seen other people neatly arrange the slices on the cooking pancake.  It's up to you.

EDIT: Because of reader responses (aka two of three people who've ever seen this blog), I need to make an edit.  First off, the measurements.  Try one heaped spoon of flour per egg and a lot of milk, so it doesn't turn out too eggy.  Also, if you're making it as a dessert (with apples, or maybe other fruits) add two or three tablespoons of sugar to the batter before cooking the pancakes.