Suesspleena: German “Sweet Pancakes”
Best with: White Sonora — soft, golden, and naturally sweet
A beloved Scheuerman family tradition, Suesspleena (German for “sweet pancakes”) are thin, tender German-style crepes once made by our ancestors in Russia. These pancakes are central to Maslenitsa, which is Eastern Orthodoxy’s “Butter (or Crepe) Week,” celebrated before Lent and rooted in even older winter festivities. Generations of our family have stacked them in layers with jam for a festive treat. The simple “4-3-2-1” recipe endures as a reminder that food traditions carry stories worth preserving. Learn more about this classic recipe in this previous blog post.
Ingredients
4 large eggs
3 cups milk
2 cups Palouse Heritage White Sonora flour (for a lighter crepe, you may substitute half with sifted all-purpose flour).
1 Tbsp sugar
Dash of salt
1 tsp vanilla extract (optional)
Butter, for frying
Directions
Beat eggs: In a large bowl, whisk eggs until smooth.
Add liquids: Stir in milk, sugar, and vanilla (if using).
Add flour gradually: Slowly whisk in flour to avoid lumps. Add a pinch of salt and continue mixing until smooth and pourable.
Preheat skillet: Heat a large round skillet or crepe pan over medium heat and lightly coat with butter.
Cook: Pour a small amount of batter, tilting the pan to spread it thinly. Cook until the edges turn golden, then flip and cook the second side briefly.
Repeat: Continue cooking the rest of the batter, adding butter as needed.
Serve: Stack and enjoy warm — plain, or layered with jam, honey, or fruit preserves for a traditional treat.
Notes
For best results, let the eggs and milk sit at room temperature for about 15 minutes before mixing. Bringing them slightly closer to room temperature helps the batter blend more smoothly and prevents lumps from forming.
After mixing, let batter rest 20–30 minutes. 1 hour is even better. This fully hydrates flour, relaxes the gluten, eliminates tiny bubbles, and makes the batter silky. If you’re using freshly milled flour (which is always preferred 😉), resting is even more important because bran absorbs liquid more slowly.
The first pancake or two may be imperfect as you adjust temperature, which is fittingly echoed in the old Russian saying: “Первый блин комом.” This roughly translate to: The first pancake is a disaster!
White Sonora flour gives these crepes an authentic old-world character that is soft, nutty, and naturally sweet.
