Pancakes with Hermann dough

Ingredients for 8 servings:

• 700 g flour
• 1,300 ml milk
• 1 pinch(s) salt
• 6 eggs
• 200 g dough (Hermann dough)
• 1 packet of vanilla sugar
• Butter and oil for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Dissolve the Hermann batter in the lukewarm milk. Sift the flour into a bowl, add the salt, eggs, and vanilla sugar. Gradually mix with a mixer until a smooth batter forms. Let the batter rest in the refrigerator for at least 30 minutes. (The pancake batter can also be prepared for later.) Shortly before cooking the pancakes, mix the batter again with a mixer. Preheat the pans thoroughly (I use a 24 cm oven at speed 5 out of 9 and a 28 cm oven at speed 6 out of 9). In a glass, mix 50% butter and 50% oil. Before adding the pancake batter to the pan, brush the pan with the butter-oil mixture. Now, using a ladle, pour the pancake batter into the hot pan. Spread the batter evenly by lifting and swirling the pan. The pancake can be flipped using the longest spatula possible once the top has set. When the top of the pancake is firm, the bottom is usually golden brown, and the pancake can be turned over without sticking to the pan. If the pancake is too light, simply turn it over again. Now finish cooking the second side. Before preparing the next pancake, brush the pan again with the butter and oil mixture and repeat the process until there is no more batter. Since we mainly eat the pancakes sweet (with sugar and cinnamon, jam, hazelnut spread, and applesauce), we deliberately avoided using any additional sugar. If the pancakes are eaten on their own, you can add more sugar to the batter. Children especially enjoy it when they are allowed to help with the preparation and raising of the Hermann dough. A suitable Hermann recipe can also be found here at Chefkoch.