Posted on

While I certainly could bore you with jumping right into my post on how to make a German pancake (which I earnestly tell you is a great new video cook-u-mentory) I thought I would amuse you with a bit of background on the various types of pancakes found in our vernacular (a few of my favorites excerpted from Wikipedia):

Pancake is a batter cake fried in a pan. Pancake may also mean:

* In volleyball, a pancake is a pass technique executed by sliding the hand palm-down on the court during a dive, so that the ball bounces off of the back of the hand
* Pancake makeup is a cosmetic used for heavy coverage and evening out skin tone. In cake form, the make-up is usually applied with a damp cosmetic sponge and dries to a smooth, matte finish. The Max Factor company created pancake make-up in the 1930s as an improvement on easily-smearing greasepaint used on stage.
* In American football, a pancake block denotes the flattening (pushing to the ground) of an opposing lineman by a blocker
* A pancake landing is an emergency aircraft landing maneuver where the craft drops flat onto the ground from a low altitude
* In the arts, a “pancake” is a platform 1/8 the size of an apple box
* In construction, “pancaking” refers to the collapse of floors in a building, one on top of the other, in a manner which resembles a stack of pancakes.
* In professional wrestling, a pancake is another variated name for the professional wrestling maneuver Flapjack

That covers the random pancake disambiguation segment of this post. Now onto the cook-u-mentory on Sarah’s German pancakes.

Lower Saxony German Pancakes (AKA Pfannkuchen Fischkopf)


6 eggs
6 TBS sugar
1 cup milk
4 TBS flour
1 tsp water
pinch of salt
2 -4 TBS butter (to coat pan, do not use all at once)
2 bananas, sliced (optional)
1 container strawberries, sliced (optional)
4 kiwi fruit, sliced (optional)
chocolate sauce or Nutella (optional)
jam (optional)
chocolate candy, cut into small squares (optional)
powdered sugar (optional)


In medium size bowl add eggs and mix well with hand whisk. Add sugar, milk, flour, and water. Continue to stir until there are no lumps of flour remaining, approximately 2 minutes. Add in salt and do a final mix. Set aside.

Prepare fruit and other toppings and place in bowls.

On medium heat, butter a medium-large size pan. Spread batter evenly around the pan. When edges begin to pull away from side, flip pancake over. Place pancakes in warm oven on plate until all of the batter has been used. Serve with desired toppings. Roll up and eat with hands or fork and knife!

Sidebar: I’ve learned from Sarah that often times people from Lower Saxony are called Fish-Heads or Fischkopf. These lovely pancakes are anything but fishy 🙂 They are quite similar to a crepe and seem like more of a dessert treat than a meal although I am told that this is a favorite lunchtime meal.