Thin Pancakes straight from Northern Germany. Just like Oma makes!

Growing up we had thin pancakes quite often when we visited our Oma's house.
They are crepe-like, but not to be confused with their more-demanding cousin.  No blender or chilling or resting is required with these pancakes and they taste BETTER than crepes in my own very humble opinion.  We made ours on our electric lefse grill (a must, as hubby is a Swede), but they can just as easily be made in a skillet on the stove like Oma continues to do to this day for her great-grandchildren.

German Thin Pancakes 

2  eggs

2/3 cup soymilk or water

2 tablespoons vegetable oil 

1/2 cup AP flour (or 1/4c Whole Wheat and 1/4c AP)  

2 tablespoons sugar

1/2 teaspoon seasalt

Combine the ingredients in the order they are listed and whisk the batter until it is free of lumps. 

Cook on a stove at medium-high heat. If you're using a really good nonstick skillet (or lefse grill) scoop enough batter into the pan to coat the bottom (about 1/4 cup). If you're using a not-so-good/usually sticky skillet grease it lightly with margarine or vegetable oil first before you add the batter.  Wait until the pancake turns brown around the edges, and then flip it over. Cook on the 2nd side for about 20 seconds, or until golden brown. Remove from the heat and let cool on a plate  Repeat for the rest of the batter.  

Serve with preserves, maple syrup, powdered sugar, or savory fillings (really nice with roasted veggies in the middle at lunchtime).

Enjoy!