Oma's German Pancakes

Being raised by vegetarian parents in a health-strict, junk food-free home, though positive for my long term health, was at times torturous.  Like any child I craved the salty promise of pretzels and the cream filling of Ho Hos -- all of which where prohibited in our home.  Thus, when given the opportunity to devour anything remotely unhealthy, I did so without hesitation and in unfathomable quantities. 

Undoubtedly, my favorite childhood "splurge" was my grandmother's, Oma (German for grandmother) who moved to America at 19, German pancakes.  Unlike her daughter, who typically adhered to abnormally healthy cooking, Oma's rich German cooking was made with much love, which was represented in the mass quantities of butter she added to every recipe.  For example, her German pancakes, more like crepes, contained butter, were cooked in butter and were further doused in butter prior to the drowning of each cake in warm syrup.

The smell of the pancakes being cooked was enough to send my taste buds into a frenzy.  Every bite of each butter and syrup-drenched piece (she cut each pancake into small pieces to prevent the cutting process from inhibiting her grandchildren's the seemingly pancake inhalation process) melted on my tongue.  My stomach begged for more -- so much more that at five-years-old, I was eating nearly three whole pancakes.    

Besides the texture of Oma's pancakes (not light and fluffy, as are traditional American pancakes), two additional feature's made this German recipe unique.  First, German pancakes are not meant to be eaten as a breakfast food.  Instead, Oma made pancakes for dinner -- and occasionally, though rarely ever, lunch -- but NEVER for breakfast.  Second, the pancakes can not be imitated.  Though my mother thoroughly attempted to master this savory recipe (but always accompanied by multiple servings of fruit and vegetables), only Oma can make the perfect German pancake.  Maybe it's the pan she uses.  Maybe it's the perfect dash of salt she adds to the batter.  Or maybe it's the butter.  Yeah, I think it's the butter.  

Oma's German Pancakes (a surprisingly simple recipe -- though each ingredient is not measured, but rather added cautiously so as to produce the perfect pancake batter, an acquired skill):

Flour
Milk
Butter
Salt (dash)
2 eggs