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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Time machine – what changed?

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

From1900 Modernised

To1900 Modernised

Modernised → 1900 (proofread, p. 209)~93% of the text changedremovedadded

Pandekager, tykke. 5 ~~stk egg (pisket). 2,5 dl fløte (¼ liter). 2,5 dl~~ æg . . . . . . . . . . . kr. 0.35 ¼ l. fløde . . . . . . . . . » 0.20 ¼ l. melk ~~(¼ liter).~~ . . . . . . . . . » 0.02 1 ~~ts salt.~~ theske salt . . . . . . . . » 0.00¼ 240 ~~g hvetemel. smør eller stekefett (til steking). Ha melet i en bolle og spe~~ gr. hvedemel . . . . . . » 0,09½ kr. 0.66¾ Melet haves i ~~melk~~ bollen, ispædes melken og ~~fløte litt etter litt til en glatt røre.. Tilsett~~ fløden lidt efter lidt, tilsættes de ~~piskede eggene og saltet,~~ vispede æg og ~~rør til en jevn røre.. Stek tykke pannekaker på panne~~ saltet. Steges paa pande i smør eller ~~stekefett.~~ madfedt.

Note on Modernised

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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