My parents are visiting from Germany and my mom made pancakes for dinner. It might sounds funny, but where I come from in Germany, it is a very popular dish for dinner. They taste a little bit like Chinese scallion pancakes, but they are very thin and have the texture of a crepe.
1 lb all-purpose flour
6 large eggs
3 cups of whole milk
1 tsp kosher salt
1/4 tsp nutmeg
2 tbsp fresh chives, finely chopped or any combination of herbs
In a large bowl mix all ingredients with a wooden spoon and set aside for 1/2 hour, stir every 10 minutes. At this point the dough can sit for another 1/2 hour or you can use it right away.
Heat a nonstick pan over medium heat and add 1/2 tsp of vegetable oil. Pour a small amount of batter (roughly a 1/4 cup) onto hot skillet, pick up skillet and turn to spread batter. The dough should cover the entire bottom of the pan in a thin, even layer. Cook until set – about 2-3 minutes and turn. Cook for another 2-3 minutes on the other side. It will cook quickly because it is so thin. Heat oven to 170 degrees and keep warm while the rest of the pancakes are made. The recipe will yield about 20 pancakes.
We usually eat them with cauliflower in a creamy sauce made with Emmentaler cheese.
In southern Germany, leftovers are rolled up and cut into thin strips called “Flädle” which are added to hot chicken broth.