German Pankcakes

This recipe is one that I picked up from my mum and, before her, my grandma. It is the easiest and quickest way to make super-thin, delicious pancakes that can be eaten with both savoury and sweet fillings. You will need:

• Around 250g of wheat flour
• 1-2 eggs
• Milk
• A pinch of salt

Place the flour into a large mixing bowl. Add the egg(s), salt, and mix lightly. Now begin pouring milk over the blend while mixing continuoulsy with either an electric mixer or a wooden spoon. The batter is finished when it is quite liquid and begins throwing bubbles.

Leave to rest for a few minutes. Meanwhile, heat a large pan with some butter or a few drops of oil. When the oil is very hot, pour some batter in the pan with a ladle and let the batter run to cover the whole pan immediately. Bake until light brown, then flip over to the other side and bake until brown again.

Finished pancakes can be kept warm in the oven until you've finished the bowl.

I love them especially with sugar and cinnamon, apple sauce; various jams and Nutella. Enjoy!

Welcome to German Baking

Christmas is not too far away. At least that's what you are made believe when you enter Sydney's large malls, where you are already hit with unique gift ideas, Santa cards and glittery snowflakes. For me, that means it's time to get baking! Despite temperatures of around 30°C, a day spent on my surfboard may well end in front of the oven where I impatiently wait for my sweet German indulgences to bake.

This is not only a memory of home that I desperately cling on to; my cakes and cookies always tend to bring friends into the house. I am sharing my most beloved recipes hoping that the friends will still come, the house will still smell sweet, and Germans abroad all over the world will have a chance to bring a piece of home to life.