Recipes

We Hacked Wildflour’s German Pancakes to Help with Your Early-Bird Resolutions

January 22, 2019

German pancakes aren’t your everyday breakfast fare in the Philippines. A little thicker than crepes, thinner than pancakes, and somewhat chewy, they offer a different consistency from the 2 that may incite specific  cravings.

While we’re waiting for more Wildflours to pop up in different cities (it’s a bit of a drive for many of us, especially with traffic these days), you can make our food hack of their German Pancakes. Most of these ingredients are easy enough to find, but you can also substitute the strawberry sauce with some jam that’s been somewhat diluted.

Wildflour’s German Pancakes Food Hack

  • Serves: 2 people
  • Active time: 30 minutes
  • Total time: 30 minutes
  • Difficulty: Medium

INGREDIENTS

German Pancakes

  • 1 cup flour
  • 3 tbsp. sugar
  • 1 cup milk
  • 4 eggs

For Cooking

  • 1 tbsp. butter, melted

Filling

  • 1 cup Greek yogurt
  • 4 tbsp. sugar
  • 1 tsp. vanilla bean paste or extract
  • 1 tbsp. lemon juice

Sauce

  • 1 cup strawberries, hulled
  • ½ cup water
  • ¼ cup sugar

Filling

  • 1 cup mangoes, cubed
  • Powdered sugar

INSTRUCTIONS

  1. In a large bowl, whisk together flour, sugar, milk and eggs until a smooth batter forms.
  2. Brush a nonstick pan with butter and place over medium heat.
  3. Taking about 1/3 cup of batter at a time, spoon the batter into the pan while swirling.
  4. Let cook until slightly golden, then flip and cook the other side, about 1 minute per side.
  5. Remove and repeat until all pancakes have been made, and set them aside to cool slightly.
  6. For the filling, whisk together yogurt, sugar, vanilla, and lemon until smooth.
  7. Set aside in the fridge to cool.
  8. For the sauce, add strawberries, water, and sugar in a saucepan.
  9. Heat until boiling and strawberries are completely soft, about 15 minutes.
  10. Set aside to cool completely.
  11. To assemble, divide filling equally inside pancakes.
  12. Add cubed mangoes then roll and place on plates.
  13. Top with strawberry sauce and powdered sugar.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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