Why is the batter whisked for so long?

Long whisking develops the gluten and dissolves lumps, so the batter becomes completely smooth and the pancakes thin and pliable without tearing during frying.

What is a "knivsodd" (knife-point) of salt?

A "knivsodd" (knife-point) is an old measure equal to the small amount that fits on the tip of a knife edge – roughly a small pinch, about an eighth of a teaspoon.

Pancakes

Simple pancakes from Kogebog for skole og hjem (1900): a thin batter of flour, egg, milk and salt is whisked well and fried in lard. Sprinkled with sugar and lemon juice and rolled. Makes 6–8 pancakes.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 208 (falt i det fri)

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About the dish

Den enkleste av pannekakevariantene i boken – en tynn, sukret pannekake rullet med sitron, som viser hvor rimelig en søt rett kunne være (19 øre for hele oppskriften).

How to make it

1
Make the batter
Put the flour and salt in a bowl. Add the egg and half the milk, and whisk the batter for a quarter of an hour until it is smooth.
2
Thin with the rest
Add the rest of the milk and stir to a smooth, thin batter.
3
Fry
Fry thin pancakes in lard in the pan.
4
Serve
Sprinkle sugar over each pancake, drip on a few drops of lemon juice and roll them up. Makes 6–8 pancakes.

Changes from the original

Priser er fjernet. Salt, sukker og sitronsaft var klammet sammen med felles pris i originalen; her er de skilt ut. Melk oppgitt i desiliter. Stekefett lagt til som egen ingrediens.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Egg
- X-tra Egg S/M 12stkX-TRAca. kr 26,50 · Coop
- Bakketun Egg 10pk 673gBAKKETUNca. kr 59,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

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Frequently asked questions

Why is the batter whisked for so long?: Long whisking develops the gluten and dissolves lumps, so the batter becomes completely smooth and the pancakes thin and pliable without tearing during frying.
What is a "knivsodd" (knife-point) of salt?: A "knivsodd" (knife-point) is an old measure equal to the small amount that fits on the tip of a knife edge – roughly a small pinch, about an eighth of a teaspoon.

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