Pancakes Saskia Rohde

Eggs, flour, milk, sugar (vanilla optional) - these are the ingredients for happiness. On average, I make Pfannkuchen about once a week. These are German pancakes; traditionally they’re thicker than a crepe, but thinner than the ideal fluffy American pancake. Pfannkuchen are satisfying whenever you eat them, but I like making them for dinner. There’s something deliciously unexpected and fun in defying meal norms that relieves stress and brings your mind to focus on something else. Pfannkuchen bring me back to my childhood, when my mom would make flour volcanoes and crack eggs into them as she cooked. Now I have the recipe ingrained in me and can quickly dart around the kitchen to collect the ingredients to make them on my own.

This methodical, familiar routine provides a sense of satisfaction as I consider myself to have risen to the title of Pfannkuchen expert, alongside my mom. There are infinite twists in such a simple recipe; I’ve made everything from s’mores Pfannkuchen to peach tea and raspberry versions. This basic dish allows for exploration and the pursuit of curiosity within the confines of my own home. There is truly no way to mess up the Pfannkuchen, because even if I can’t flip it, I can mix it around and create a...