Blueberry pancakes: a plain batter of 300 g flour, 1 l milk, 4 eggs, and salt; sweetened, boiled blueberries are folded into the pancake during frying, the cakes are stacked and dusted with sugar.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 479 (falt i det fri)
A summery pancake variation from the dessert chapter of Stor kokebok (1914), where sweetened, boiled blueberries are folded into the pancake during frying.
Make the batter
Stir a plain pancake batter from the flour, salt, milk, and the well-beaten eggs.
Prepare the berries
Sprinkle sugar over the cleaned blueberries and let them stand for a quarter hour. Then bring them to a boil.
Fry
Pour batter into the pan, and when it has set a little, add blueberries and pour a little more batter over the top. Fry the pancake until done on both sides.
Serve
Stack the cakes on top of one another and dust sugar over the top one.
Measurements have been converted to liters/deciliters and grams, and the method has been divided into steps. The amount of blueberries has been kept as a volume measure (1 liter).
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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