Why do these pancakes turn out thicker?

The batter contains cream and five eggs against relatively little liquid, which gives a richer batter that is fried thicker than an ordinary thin pancake batter.

Can they be fried in butter?

Yes, the original specifies butter or "madfedt" (frying fat). Butter gives the best flavour but tolerates lower heat than lard, so fry at a moderate temperature.

Thick Pancakes

Thick pancakes from Kogebog for skole og hjem (1900): a batter of flour, cream, milk, eggs and salt fried thick in the pan in butter. A genuine distinct variant. For about 4.

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

Den fyldige mellomvarianten – tykkere enn de tynne pannekakene takket være fløte og mange egg, uten sukker i selve røren.

How to make it

1
Blend out the flour
Put the flour in a bowl and let in the milk and cream little by little to a smooth batter.
2
Add eggs and salt
Add the beaten eggs and the salt, and stir to a smooth batter.
3
Fry
Fry thick pancakes in the pan in butter or frying fat.

Changes from the original

Priser er fjernet. Fløte og melk oppgitt i desiliter. Stekefett ført som egen ingrediens. Fremgangsmåten er hentet fra bunnen av side 209.

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Frequently asked questions

Why do these pancakes turn out thicker?: The batter contains cream and five eggs against relatively little liquid, which gives a richer batter that is fried thicker than an ordinary thin pancake batter.
Can they be fried in butter?: Yes, the original specifies butter or "madfedt" (frying fat). Butter gives the best flavour but tolerates lower heat than lard, so fry at a moderate temperature.

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