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Meringue pancakes or glazed pancakes

Erken's meringue pancakes from 1914: thin pancakes of egg yolks, cream, flour and milk stacked with warm jam, covered with meringue of 3 egg whites and 150 g confectioners' sugar, sprinkled with almonds and browned until pale golden. May instead be topped with whipped cream or glazed with confectioners' sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 480 (falt i det fri)

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About the dish

The recipe appears in the dessert chapter of "Stor kokebok" (1914), among the pancake desserts. A stack of thin pancakes layered with jam, covered with meringue and browned – a festive Sunday dessert in the bourgeois household of the day.

How to make it

  1. 1

    Stir the batter

    Whip the egg yolks for 5 minutes. Add the cream and the sifted flour, and thin with the milk a little at a time. Stir in the salt and the melted butter.

  2. 2

    Let the batter rest

    Let the finished batter rest for 2 hours before frying.

  3. 3

    Fry the pancakes

    Fry thin pancakes in a greased, well-wiped pan. Brush the pan with a butter brush before pouring in each batch of batter. Fry the pancake light brown on the underside, place a small piece of butter on the pancake, flip it and fry the other side.

  4. 4

    Assemble

    Stack the pancakes on a warm platter, spreading each pancake thinly with jam warmed in a water bath. Cut the stack into 12 portions.

  5. 5

    Meringue and browning

    Whip the egg whites completely stiff and gently sift in the confectioners' sugar. Spread the meringue mixture over the pancakes, sprinkle the blanched, finely chopped almonds over the top and bake at low heat (about 140 °C (285 °F)) until the meringue is half-dry and pale golden brown.

  6. 6

    Variation

    Instead of meringue, 3 dl heavy cream may be whipped with a little sugar and spread over the top; sprinkle with almonds and serve at once. The pancakes may also be dusted with confectioners' sugar and quickly glazed in a hot oven.

Changes from the original

Measurements have been converted to modern Norwegian units (del. = dl, gr. = g), and the method has been divided into numbered steps in modern Norwegian. The oven temperature and baking time for the meringue are given as guideline values based on the original's "low heat."

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 480) → Modernisert~76% av teksten endretfjernetlagt til
3 eggeblommer stk eggeplommer. 3 del. fløte dl fløte. 180 gr. g hvetemel (siktet). 7 del. melk dl melk. 1 teske salt ts salt. 30 gr. g smør (smeltet, i vannbad). 3 eggehviter stk eggehviter. 150 gr. flormelis g melis (siktet). 50 gr. g søte mandler bringebær (skåldet og finhakket). bringebær- eller jordbærsyltetøi. Eggeblommerne vispes jordbærsyltetøy (til fyll). Visp eggeplommene i 5 minutter, tilsættes minutter. Tilsett fløten og det sigtede mel, siktede melet, og spe med melken spædes i litt efter litt; etter litt. Rør inn salt og smør røres i, og det smeltede smøret.. La røren bør helst faa staa stå tillaget i 2 timer. Pandekakerne stekes tynde paa timer før steking.. Stek tynne pannekaker i en smurt, godt avgnedet pande; smørret hertil bør smeltes i vandbad, og panden smøres over avgnidd panne. Pensle pannen med smørkost, smørkost før røren heldes hver røre helles i. Pandekaken stekes Stek pannekaken lysebrun paa den underste side, på undersiden, legg et litet lite stykke smør lægges paa på kaken, og vend den vendes og stekes paa stek den anden side. Pandekakerne lægges paa på den andre siden.. Legg pannekakene oppå hverandre paa på et varmt fat; fat, og stryk hver kake overstrykes tyndt tynt med syltetøi, syltetøy som er varmet i vandbad. Pandekakerne skjæres op vannbad. Skjær stabelen i 12 dele. Eggehviterne vispes ganske stive, sukkeret sigtes forsigtig i, deler.. Visp eggehvitene helt stive og sikt melisen forsiktig inn. Stryk marengsmassen strykes over pandekaken; strøes med pannekakene, strø over de skoldede, skåldede, finhakkede mandler mandlene og stekes stek ved svak varme, varme (ca. 140 °C) til marengsen er halvtør halvtørr og lysegulbrun. Istedenfor lysegulbrun.. I stedet for marengs kan 3 del. kremfløte, tilsat litt sukker, dl kremfløte vispes og lægges over, strøes med litt sukker og legges over; strø over mandler og straks serveres, eller pandekakerne server straks. Pannekakene kan bestrøes også strøs med glassursukkeret melis og glasseres glaseres raskt i varm ovn.

Note til Modernisert

Mål er omregnet til moderne norske enheter (del. = dl, gr. = g), og fremgangsmåten er delt i nummererte trinn på moderne norsk. Ovnstemperatur og steketid for marengsen er angitt som veiledende verdier ut fra originalens «svak varme».

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Frequently asked questions

Why should the batter rest for 2 hours?
The rest allows the flour to swell, so the batter becomes smooth and the pancakes can be fried very thin. That is why the total time is about 3 hours, even though the actual work is quick.
What are the meringue and filling made of?
The filling is raspberry or strawberry jam spread thinly on each pancake. The meringue is made from 3 egg whites and 150 g confectioners' sugar, and 50 g sweet almonds are used for garnish/sprinkling.
How do I get the pancakes thin enough?
Use a well-wiped, greased pan. The butter is melted in a water bath and the pan is brushed with a butter brush before the batter is poured in. Fry light brown on the underside, add a small pat of butter, flip and fry the other side.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 480. The stated quantity is calculated for 6 servings.

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