Kelly,

I don't think this is the recipe they use, but this is an authentic german pancake recipe. I have followed this recipe with a crepe recipe which I believe is what they use. I could not remember whether they top theirs with lemon curd or lingonberries, but if you have a problem duplicating the topping, please let me know. I hope you try the real thing and enjoy!

Pfannkuchen or German Pancakes

Combine and stir until smooth:

4 beated egg yolks
2 tablespoons corn starch
1/4 cup lukewarm milk
1/4 cup lukewarm water
3/4 tsp. salt
1 tbl. sugar
grated rind of 1 lemon

Beat until very stiff:
4 egg whites
Fold them into the egg mixture. Melt in heavy 10-inch skillet:
2 tablespoons butter
When the skillet is hot, pour the pancake batter. Cook it over low to medium heat, partly covered with a lid, for about 5 minutes. It should puff up well, but it may fall. So serve it at once with the topping of your choice.

Crepes:

Combine and stir until the ingredients are the consistency of thin cream:

3 eggs
2 tbl. all-purpose flour
1 tbl. water
1 tbl. milk
a pinch of salt

Store this batter in the refrigerator for a minimum of 3 hours or overnight before using.

Place in a 5" crepe pan (or saute pan):
1 tbl. butter

When this bubbles, pour enough batter to cover the bottom with a thin coating. Keep the pan moving, for this is a delicate substance. A minute of cooking and the job is 3/4 of the way done. Turn the cake and keep turning it until it is well browned.