Recipe(tried): Pfannkuchen - German (Pancakes DH's Gram used to make)

My husband's grandma made a German pancake the family adored. It's thin and eggy, sort of like a French crepe, but I'm told it's slightly different from that.
The texture is not at all "cakey" or "fluffy" like an American pancake. I guess it could be described as "gummy", but certainly not in a bad way.
I'm not sure it's what you describe as "bumpy", but it does come out with small bubbles that brown darker than the rest of the pancake.

We enjoy them filled with tart jam, roll them into tubes, and sprinkle powdered sugar over the top.

Here's the recipe ~

PFANNKUCHEN
(GERMAN PANCAKES)
Serves 6-8

Batter:
6 large eggs
1 1/2 cups sifted flour
1/4 tsp. salt
1 tbsp. sugar
2 cups milk (whole milk preferred, richer is better)
1-2 tbsp. butter (for frying)

Lemon juice (optional)
Jam for filling
Powdered sugar or cinnamon sugar for sprinkling

Lightly beat eggs in a large bowl. Beat in flour, salt, and sugar; then add milk, beating until batter is smooth.

Heat a 10-inch nonstick skillet over medium heat until hot. Grease skillet with about 1 tsp. of the butter. For each pancake, pour no more than 1/3 cup of the batter into skillet. Working quickly, swirl batter to evenly coat bottom of skillet, forming a large, thin pancake.

Cook pancake until bubbles appear on the surface, 1 1/2 - 2 minutes. Carefully flip pancake with the spatula and cook on the other side until pale golden, about 30
seconds.

Place each pancake on plate with the better-looking side down. Squeeze a small amount of lemon juice over the cake, then spread thinly and completely with jam, flavor of choice. Roll up pancake, jelly-roll style, and sprinkle with sugar of choice.

[I keep the stack of pancakes warm as I'm cooking the rest by placing them on a large platter covered with a clean dish towel in a warm oven.]