Berlin Pancakes

5 from 6 votes
Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Course Dinner
Cuisine European
Servings 6 people



  • 1 pinch Salt
  • 125 g Milk, lukewarm
  • 15 g Dry yeast
  • 250 g Wheat flour, type 405
  • 2 Egg yolk, size S
  • 50 g Butter, soft
  • Flour for the work surface
  • 1 liter Frying oil

For the filling:

  • 80 g Jam, apricots, strawberries or plums
  • 1 tbsp Lime juice

To sprinkle:

  • 80 g Sugar, fine, white
  • 1 tsp Cinnamon powder


  • Dissolve the sugar, salt and egg yolk in the milk, then mix in the yeast. Let it activate for about 5 to 10 minutes. Then knead with the flour and butter to form a smooth, supple dough. Cover and let rise to double size.
  • Roll out the dough to a thickness of 2 cm and cut out cookies approx. 6 cm in diameter. Makes about 12 pieces. Place on a fresh, floured tea towel and let rise for 20 minutes. Mix the ingredients for the filling and for sprinkling homogeneously.
  • Fill a large pan 1 cm high with the frying oil and heat it to 190 degrees. It's hot enough when small bubbles appear on a wooden spoon handle that you dip into the frying oil. Bake the first portion over medium heat until golden brown on both sides. Remove from the oil with a slotted spoon and allow to drain. Restore the oil level by adding deep-frying oil. Continue like this until all of the pancakes are fried.
  • Put some of the filling in the middle of the pancakes with the help of a piping nozzle, roll them in the sugar-cinnamon mixture and consume while warm.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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