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Pear Pancakes, Thin

Thin pear pancakes: a batter of 250 g flour, 70 g sugar, lemon sugar, salt, 5 eggs, and 5 dl milk; diced pears are sprinkled onto the batter in the pan, the pancakes are fried golden brown and dusted with powdered sugar. Apples or pineapple can be used instead.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 479 (falt i det fri)

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About the dish

Fruit pancakes from the dessert chapter in "Stor kokebok" (1914). The recipe begins at the bottom of page 479 and finishes at the top of page 480.

How to make it

  1. 1

    Mix the dry ingredients

    Mix flour, sugar, lemon sugar, and salt.

  2. 2

    Make the batter

    Stir in the whisked eggs and thin with the milk a little at a time until you have a smooth, thin batter.

  3. 3

    Fry with fruit

    Fry thin pancakes in butter. Once the batter is poured into the pan, sprinkle over small dice of peeled pears and fry the pancakes nicely golden brown on both sides.

  4. 4

    Serve

    Stack the pancakes on top of one another and dust the top one with powdered sugar. Apples or pineapple can be used instead of pears.

Changes from the original

½ l milk is converted to 5 dl, "citronsukker" is explained as sugar grated with lemon zest, "flormelis" as powdered/dusting sugar, and the method is divided into steps.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 479)~84% of the text changedremovedadded
250 g hvetemel. gr. hvetemel 70 g sukker. gr. sukker 1 knivsodd salt. knivsod salt 5 stk egg (vispet). 5 dl melk. 1 ss sitronsukker (sukker revet med sitronskall; ½ l. melk 1 dessertskje). 4 stk pærer (skrelles og skjæres i små terninger; kan byttes med epler eller ananas). smør til steking. melis (til strøing). Bland mel, dessertske citronsukker pærer. Mel, sukker, sitronsukker citronsukker og salt.. Rør inn salt blandes, irøres de vispede eggene egg og spe med melken melken, som irøres litt om gangen til en jevn, tynn røre.. Stek tynne pannekaker ad gangen. Røren stekes i smør. Når smør til tynde pandekaker; idet røren er helt heldes i pannen, strø over små panden, bestrøes den med smaa terninger av skrelte pærer og stek pannekakene skrællede pærer. Stekes pent gyllenbrune på begge sider.. Legg kakene på hverandre og strø melis over gulbrune; den øverste. øverste strøes med flormelis. Epler eller ananas kan brukes lægges i stedet for istedenfor pærer.

Note on Modernised

½ l melk er omregnet til 5 dl, «citronsukker» er forklart som sukker revet med sitronskall, «flormelis» som melis/pudderstrøssel, og fremgangsmåten er delt i trinn.

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Frequently asked questions

What is in the batter?
250 g wheat flour, 70 g sugar, a pinch of salt, 5 eggs, ½ liter milk, and 1 dessert spoon of lemon sugar. Mix the dry ingredients first, and stir in the whisked eggs and milk a little at a time.
When do you add the pears?
As soon as the batter is poured into the pan you sprinkle over small dice of peeled pears. The pancakes are fried nicely golden brown in butter, and the top one is dusted with powdered sugar.
Can I use other fruit?
Yes, the recipe from Schønberg Erken's "Stor kokebok" (1914, p. 479) says that apples or pineapple can be used instead of pears.

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