German Pancakes (Pfannkuchen)

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1. 1
   Combine flour, salt, and sugar in a bowl. Add eggs and mix together.
   ≈0:46
2. 2
   Add only a portion of the milk to create a thick batter with a consistency similar to spätzle dough. Vigorously whisk with a balloon whisk to remove all lumps.
   ≈1:16
3. 3
   Gradually add the remaining milk while stirring to achieve the desired thin batter consistency. Ensure the batter is smooth and lump-free.
   ≈1:43
4. 4
   Heat the butter in a saucepan over low heat, allowing the milk solids to settle at the bottom and caramelize. Once the butter becomes foamy and fragrant with a nutty aroma, strain it through a fine sieve or kitchen paper to create brown butter.
   ≈2:17
5. 5
   Let the brown butter cool slightly, then add it to the batter and gently stir to combine.
   ≈3:55
6. 6
   For the first pancake, add a small amount of butter to a 28 cm non-stick skillet and lightly spread it to create a thin film. Ensure the pan is thoroughly heated.
   ≈4:37
7. 7
   Pour approximately one ladle of batter near the edge of the hot pan, then rotate the pan to distribute the batter into a thin, even circle. Add more batter if you prefer thicker pancakes.
   ≈5:16
8. 8
   Once the edges are set and starting to brown, flip the pancake using a spatula. At proper temperature, the pancake should release from the pan on its own.
   ≈5:43
9. 9
   Cook the second side for only a brief moment. Once done, transfer the pancake to a plate.
   ≈5:58
10. 10
    Repeat the process with the remaining batter. After adjusting the heat, subsequent pancakes will typically achieve better browning.
    ≈6:12
11. 11
    Fill the pancakes with your choice of sweet or savory toppings. Sweet options include chocolate spread or dulce de leche; savory options might include cheese and ham, reheated in the pan until the cheese melts.
    ≈6:33