1 level TBSP sugar
3 eggs (I use 2)
1 – 1 1/3 cup flour
approx. 1 cup milk
pinch of salt
butter for frying
Mix dry ingredients, add slightly beaten eggs and enough milk to make a batter that is thinner than what you would normally make for American-style pancakes (but thicker than French style crepes). Preheat frying pan to a medium heat, melt butter, add enough batter to almost cover the bottom of the frying pan, swirl batter around so that it becomes a thinner layer and covers the bottom of the pan. After a few minutes check — if the bottom is golden brown flip and brown the other side. Remove from pan. Spread with jam, roll up to make a “tube” shape, and sprinkle with powdered or granulated sugar. Repeat until all the batter is used.
Another variation of this that I prefer is Kaiserschmarrn (Emperor’s Pieces):
Use the same batter as described above, but mix in a couple of handfuls of raisins before pouring the batter into the frying pan. After the bottom has browned and you have flipped the pancake once, let it brown for a minute and then rip the pancakes into irregularly shaped small pieces – the idea is for this to be rather chaotic looking. Continue to fry until golden brown; repeat process until batter is used up. (I use 2 frying pans for this – one to fry, one to keep the pieces warm as I am making the subsequent batches.)
Serve with granulated sugar and cinnamon sprinkled on top, and applesauce on the side. (In Bavaria they eat many sweet dishes as main meals – although this may sound like a dessert it is traditionally eaten as a meal, although of course you could serve it as a dessert, too…)