Is this a pancake or an omelette?

Despite the name, it is a stirred omelette with ham. The egg mixture is stirred and shaken in the pan and folded over, not fried thin like a pancake.

How do I make it cheaper?

The original says to add wheat flour: take 50 g flour to 10 eggs and 1½ spoonfuls of milk per egg.

Ham Omelette (fleskepandekage)

Large stirred ham omelette for 12: 12–14 eggs, 1 tbsp milk/cream per egg, 100 g butter, ham sautéed in squares, salt and pepper. Stirred and shaken in the pan, folded and served at once. Cheaper variant: 50 g flour to 10 eggs. Erken & Steen, 1900.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 232 (falt i det fri)

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About the dish

En stor skinkeomelett – «fleskepandekage» – fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). Tross navnet «pandekage» er dette en rørt omelett med skinke, ikke en tynn pannekake. Originalen gir mål for 12 personer (12–14 egg) og en billigere variant med hvetemel.

How to make it

1
Prepare the ham
Cut the ham into small squares and sauté it lightly in the pan, or boil it in water.
2
Whisk the egg mixture
Whisk or stir together the eggs, milk or cream, salt and pepper. Allow 1 tbsp milk or cream per egg.
3
Pour into the pan
Put plenty of butter in the pan. When it has melted, pour the egg mixture over the ham and set the pan on low heat.
4
Cook the omelette
Stir the eggs with the turner and shake the pan constantly while the omelette cooks.
5
Fold and serve
Fold the omelette over and serve, ideally the moment it is done.

Changes from the original

Ingredienslisten er skalert til de konkrete målene for 12 personer som originalen oppgir i teksten (13 egg som midtpunkt av 12–14, 1 ss melk/fløte per egg, 100 g smør). Skinkemengde er uspesifisert i originalen. Den billigere melvarianten er beskrevet i editorial_context/faq. Ingen priser i originalen.

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Frequently asked questions

Is this a pancake or an omelette?: Despite the name, it is a stirred omelette with ham. The egg mixture is stirred and shaken in the pan and folded over, not fried thin like a pancake.
How do I make it cheaper?: The original says to add wheat flour: take 50 g flour to 10 eggs and 1½ spoonfuls of milk per egg.

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