Total preparation time: approx. 35 minutes (10 min batter + 5 min resting + 20 min frying)
Number of servings: 4 (about 12–14 pancakes depending on pan size)
Why boiling water works
Hot water partially „scalds“ the starch in the flour and the batter binds better. Thanks to that the pancakes are exceptionally delicate, pliable and do not burn. At the same time they spread thinner more easily and don’t tear when flipping – ideal for rolling and filling.
Tips and variations
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Want an extra fluffy result? Mix in an additional pinch of baking powder or replace part of the milk with sparkling water.
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For aroma add finely grated lemon zest; for a savory version omit the sugar and add herbs or pepper.
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The first pancake is a test of the pan: if it darkens too quickly, turn down the heat; if it’s pale, increase the heat.
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Storage: cover cooled pancakes, they won’t dry out and will stay moist. They can also be frozen in thin layers.
Serving
Serve with jam, quark, Nutella or just with butter and honey. For savory try spinach, ham and cheese or mushrooms. Thin „crêpes“ can tolerate a richer filling, a firmer center will hold them without tearing. Don’t be afraid to layer – you’ll get a quick pancake cake.
Conclusion
Grandma’s cup recipe is proof that complexity is rarely necessary. Thanks to boiling water you’ll get reliable, fluffy yet flexible pancakes that don’t burn and flip beautifully. Rely on a solid base, work with medium heat and the reward will be pancakes „like from a patisserie“. They’re suitable for a weekend breakfast or a quick dinner – just a few cups and a whisk are enough.