What distinguishes Russian pancakes from ordinary ones?

They are based on a cooked butter roux (butter, flour and liquid) with many eggs added, and are fried thick over low heat into rich cakes that are sandwiched with jam – more like a cake than a thin pancake.

Why is the batter divided in two?

The batter is divided so it can be fried into two equal, thick cakes that are then placed on top of each other with jam between into a simple layer cake.

Russian Pancakes

Russian pancakes from Kogebog for skole og hjem (1900): a cooked butter roux of butter, flour, milk and water is flavoured with lemon, divided in two, mixed with egg yolks and stiffly whipped whites, fried into two thick cakes with jam between. A genuine variant, its own recipe.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 209 (falt i det fri)

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About the dish

En av tre distinkte pannekakevarianter på disse sidene. Den «russiske» varianten er en tykk, avbakt eggekake basert på en oppkokt smørjevning, delt i to lag med syltetøy imellom – nærmest en kake snarere enn en pannekake.

How to make it

1
Make the base batter
Melt the butter and stir in the flour. Let it down with the milk and water, and give it a boil to a smooth, thick mass.
2
Spice and divide
Stir in the lemon drops, salt and sugar. Divide the batter in two and let it cool.
3
Fold in eggs
Into each half, stir 3 egg yolks, and then gently fold in 3 stiffly whipped egg whites.
4
Fry two thick cakes
Fry the batter in melted butter in the pan over low heat into two large, thick cakes.
5
Sandwich together
Put jam between the two cakes.

Changes from the original

Priser er fjernet. «Citrondraaber» er modernisert til sitronessens/sitrondråper. Melk og vann oppgitt i desiliter. Syltetøy og stekesmør er ført som egne ingredienser.

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Frequently asked questions

What distinguishes Russian pancakes from ordinary ones?: They are based on a cooked butter roux (butter, flour and liquid) with many eggs added, and are fried thick over low heat into rich cakes that are sandwiched with jam – more like a cake than a thin pancake.
Why is the batter divided in two?: The batter is divided so it can be fried into two equal, thick cakes that are then placed on top of each other with jam between into a simple layer cake.

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