My Oma’s Pancake Recipe, and more of that Everlasting Ham!

Savoury crepes -- delicious all year round!

Savoury crepes — delicious all year round!

I was ill a few weeks ago and after recovering, the only thing that I even felt remotely like eating, was my Oma’s (grandmother’s) pancakes. My mother always made these pancakes for Pancake Tuesday, with savoury ones for the dinner and plain ones with sugar for dessert. Mmm…pancakes!

While my family calls them Oma’s pancakes, they’re actually more like crepes. I remember my mom making these pancakes with slices of salami. The combination is a bit unexpected, but they’re actually incredibly delicious. All that fatty flavour makes the pancake super yummy! Of course, being vegetarian now, I made my batch with freshly grated parmesan sprinkled on top, and fried right in. So good! *kisses fingertips in appreciation*

As the DH is a meat-lover, I made his batch with parmesan and some ham from that never-ending-ham. We still have a container of this ham in the freezer, by the way. The DH was eating ham every day for weeks and thought he had finally eaten the last bit. But no! I saved the last container to use for future casseroles…and these crepes!

Want to make some yourself? Here’s my Oma’s recipe! I have no idea where she got it from, but it must be at least 50 years old at this point. I’ve converted it from the metric system to the more commonly used Imperial system.

Oma’s Pancakes

  • 8/10 c. flour (3/4 c. plus a tbsp. or so more)
  • 2 eggs
  • 8/10 c. milk (just like the flour, it’s 3/4 c. plus a tbsp. or so more)
  • 1/8 tsp. salt
  • butter to fry it all up
  • ham/parmesan/sugar/filling of your choice

Mix all ingredients in a blender. Heat butter in a frying pan over medium to medium high heat until sizzling. Pour enough batter into the pan to cover most of the bottom Sprinkle filling of your choice on top. When top is set and bottom is golden, flip. Continue frying until both sides are golden. Flip onto a plate and roll up. Repeat with remaining batter. Dig in and enjoy!

Lots of Parmigiano-Regianno! (The Italian accent is critical)

Lots of Parmigiano-Regianno! (The Italian accent is critical)

This will make 4 good-sized pancakes/crepes. FYI, you may need to add a bit more milk to the batter for the 2nd and 3rd pancakes, as the flour will settle a little and make each pancake progressively thicker. Also, the butter is a large part of the delicious flavour, so feel free to be liberal with it!

Play around with the toppings/fillings! Last year for Pancake Tuesday, I made pancakes filled with Gouda cheese for dinner, and then made pancakes with sweetened ricotta cheese and macerated strawberries for dessert. Finger-licking good!

What’s your favourite pancake topping/filling? Let me know in the comments!

Next Post: Strawberry-Lime Pie, because Pi day may come and go but a good pie is always welcome!

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