📝 About This Recipe
A beloved staple of German and Central European Jewish kitchens, Eierkuchen are delicate, egg-rich pancakes that sit perfectly between a French crepe and an American pancake. These golden discs carry a hint of vanilla and a whisper of salt, offering a nostalgic comfort that has warmed Shabbat morning tables for generations. Whether rolled with sweet preserves or enjoyed plain with a dusting of sugar, they are a versatile testament to the elegance of simple, kosher ingredients.
🥗 Ingredients
The Batter Base
- 1 1/2 cups All-purpose flour (sifted for a smoother texture)
- 4 pieces Large eggs (at room temperature)
- 1 1/4 cups Whole milk (can substitute with almond milk for a parve version)
- 1/4 cup Sparkling water (the secret to a light, airy crumb)
- 2 tablespoons Granulated sugar
- 1 teaspoon Pure vanilla extract
- 1/2 teaspoon Kosher salt
For Frying
- 3-4 tablespoons Unsalted butter (melted, for the pan)
- 1 tablespoon Neutral oil (like grapeseed or canola, to prevent butter from burning)
Classic Toppings
- 1/2 cup Apricot or Raspberry jam (for spreading and rolling)
- 2 tablespoons Powdered sugar (for dusting)
- 1 piece Fresh lemon wedges (to brighten the flavors)
- 1 tablespoon Cinnamon sugar (optional)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk the 4 eggs with the granulated sugar, salt, and vanilla extract until the mixture is pale and slightly frothy.
-
2
Gradually whisk in the milk and the sparkling water until fully combined. The sparkling water adds carbonation that makes the Eierkuchen lighter than standard pancakes.
-
3
Sift the flour directly over the wet ingredients in three stages. Whisk gently after each addition just until the flour disappears to avoid overworking the gluten.
-
4
Pass the batter through a fine-mesh sieve into a clean bowl to remove any stubborn lumps, ensuring a silky-smooth finish.
-
5
Let the batter rest at room temperature for at least 20 minutes. This allows the flour to fully hydrate and the air bubbles to settle.
-
6
Heat an 8-inch or 10-inch non-stick skillet or crepe pan over medium heat. Add a small knob of butter and a drop of oil, swirling to coat the bottom.
-
7
Ladle about 1/3 cup of batter into the center of the hot pan. Immediately tilt and rotate the pan in a circular motion so the batter spreads into a thin, even circle.
-
8
Cook for about 1-2 minutes. Watch for the edges to turn golden brown and start to pull away from the sides of the pan.
-
9
Carefully slide a thin spatula under the Eierkuchen and flip it. The cooked side should have a beautiful 'leopard spot' pattern of golden brown.
-
10
Cook the second side for another 30-45 seconds. It will cook faster than the first side.
-
11
Slide the finished pancake onto a warm plate. Repeat the process with the remaining batter, adding a tiny bit of butter to the pan between each pancake if needed.
-
12
Stack the pancakes as you go and cover them with a clean kitchen towel to keep them soft and warm.
-
13
To serve, spread a thin layer of jam over the pancake, roll it up tightly like a cigar, and dust generously with powdered sugar.
💡 Chef's Tips
Always let the batter rest; it’s the difference between a rubbery pancake and a tender one. If the batter feels too thick after resting, whisk in an extra tablespoon of milk or sparkling water. Use a neutral oil along with the butter to raise the smoke point and prevent the milk solids in the butter from scorching. For a savory twist, omit the sugar and vanilla and add finely chopped chives or dill to the batter. Keep the finished pancakes in a low oven (200°F/95°C) if serving a large group all at once.
🍽️ Serving Suggestions
Serve with a side of chilled applesauce for a traditional Ashkenazi breakfast. Pair with a glass of hot tea with lemon and honey. Top with a dollop of sour cream or Greek yogurt and fresh berries for a modern touch. Accompany with a crisp cucumber and radish salad if serving as a light brunch. Roll with chocolate-hazelnut spread and sliced bananas for a kid-friendly treat.