Pfannkuchen

In a large bowl whisk together 1 cup All-Purpose Flour and a pinch of Salt until evenly combined.

Slowly pour in 1 1/4 cups Milk, whisking continuously to form a smooth, lump-free batter.

Beat in 2 Eggs one at a time, whisking until the mixture is silky and pourable; if the batter seems too thick, add a splash more milk to reach a thin consistency.

Let the batter rest for 20–30 minutes at room temperature to relax the gluten and improve texture (optional but recommended).

Heat a nonstick skillet over medium heat and add about 1 tablespoon Butter, swirling to coat the surface.

Pour a small ladleful of batter into the pan and tilt or swirl the pan so the batter forms a thin, even circle. Cook until the edges lift and the underside is golden, about 1–2 minutes.

Flip the Pfannkuchen and cook the second side for 30–60 seconds more, then transfer to a warm plate. Repeat with the remaining batter, adding more butter to the pan as needed.

Serve warm rolled or folded with your choice of fillings—jam, powdered sugar and lemon, fresh fruit, or savory fillings like ham and cheese.