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Pancake, Russian

Russian pancake: a cooked-up batter of 70 g butter, 150 g flour, 2.5 dl milk, and 2.5 dl water with sugar, salt, and lemon, 6 egg yolks and stiffly beaten whites; fried as two large cakes with jam between.

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

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About the dish

"Russian pancake" is a thick, cooked-up pancake with stiffly beaten egg white, fried as two large cakes with jam between. From the dessert chapter in "Stor kokebok" (1914).

How to make it

  1. 1

    Make the base batter

    Melt the butter, stir in the flour, and thin with milk and water. Bring the batter to a boil.

  2. 2

    Add flavorings

    Stir in the lemon drops, salt, and sugar, and let the batter cool.

  3. 3

    Eggs

    Stir in the egg yolks, and finally fold in the stiffly beaten egg whites.

  4. 4

    Fry

    Fry the batter in melted butter in a pan over low heat into two large cakes.

  5. 5

    Serve

    Put jam between the cakes and serve.

Changes from the original

Measurements are converted (¼ l = 2.5 dl), "citrondraaper" interpreted as drops of lemon juice or lemon essence, and the method is divided into numbered steps.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 479) → 1949 (korrekturlest, s. 549)~48% av teksten endretfjernetlagt til
70 gr. smør 150 gr. hvetemel ¼ 6 egg 1/4 l. melk ¼ l. vand 6 citrondraaper sitrondråper 50 gr. sukker 1 teske teskje salt 6 egg syltetøi. Smørret 1/2 l. vann. Smøret smeltes, irøres melet, spædes spedes med melken og vandet; gives vannet; gis et opkok; citrondraaper, sitrondråper, salt og sukker haves has i. Avkjøles, irøres eggeblommerne eggeplommene og de stivslaatte stivvispede eggehviter. Stekes i smeltet smør paa pande på panne ved svak varme i 2 2—4 kaker; syltetøi mellem hver.

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Frequently asked questions

How is the batter for Russian pancake made?
Melt 70 g butter, stir in 150 g wheat flour, and thin with ¼ l milk and ¼ l water. Bring to a boil, add 6 lemon drops, 1 teaspoon salt, and 50 g sugar. Cool the batter before stirring in 6 egg yolks and finally the stiffly beaten egg whites.
How is the cake fried and served?
The batter is fried in melted butter in a pan over low heat, divided into 2 cakes. The cakes are put together with jam between each.
Where does the recipe come from, and how many is it for?
It is taken from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 479, and is intended for 4 servings with about an hour of total time.
Why must the batter be cooled before the eggs are added?
Because the batter has been brought to a boil. If it is not cooled, the egg yolks and the stiffly beaten egg whites will coagulate and collapse, and the cake loses its airiness.

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