Healthy, easy-to-make traditional German pancakes.

German Potato Pancakes (Kartoffelpfannkuchen)

INGREDIENTS

1. 250 ml (1 cup) flour
2. 3 tbsp (45 ml) ground flax seeds
3. 1 cup (250 ml) 2% milk
4. 3/4 cup (180 ml) cold water
5. 3 beaten eggs
6. 2 tbsp (30 ml) melted butter
7. 2 tbsp (30 ml) sugar
8. salt to taste

PREPARATION

1. If you haven't already, grind the flax seeds in a grinder (coffee or flax seed) until floury. Set aside.
2. In a bowl, whisk the eggs. Add water, butter and milk in order, whisking until combined.
3. Gradually add the salt, flax, then the flour and mix with a wooden spoon until the mixture is smooth and homogeneous. Leave to rest for 15 minutes.
4. In a non-stick pan, preheat the butter or oil over medium heat. Pour in about 5 tbsp. (75 ml) of batter per pancake and spread it evenly. Cook for 2 minutes on each side or until nicely browned. Keep warm. Repeat for the rest of the mixture. Don't forget that the pan remains hot after cooking the first crepe. As a result, the oil heats up more quickly and therefore the cooking time for the following pancakes is noticeably shorter.