How many pancakes does the recipe make?

6–8 pancakes of 125 g wheat flour, 1 egg, and ¼ liter milk—enough for about 3 servings.

Why is the total time so long?

The batter needs to rest. Erken recommends that the pancake batter, like other flour batters, stand ready-made 1–2 hours before frying. In addition, the batter is whisked for a quarter of an hour after half the milk is added.

How do I make the batter properly?

Mix flour and salt in a bowl, add the egg and half the milk, whisk for ¼ hour, and then thin with the rest of the milk. Fry in cooking fat in a pan.

How are they served in the original?

Sprinkle sugar over, add a few drops of lemon juice, and roll the pancakes up.

Pancakes

Name: Pancakes
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 3 servings
Cuisine: Norwegian
Ingredients: 125 g wheat flour; 1 pcs egg; 2.5 dl milk; 1 pinch salt; sugar (for sprinkling); lemon juice (a few drops); butter or neutral frying fat for frying

Thin pancakes (6–8 pcs) of 125 g flour, 1 egg, 2.5 dl milk, and salt; served rolled with sugar and a few drops of lemon juice.

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

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About the dish

A simple pancake recipe from the dessert chapter in "Stor kokebok" (1914), placed right beside the thick pancakes on the same page.

How to make it

1
Mix the batter
Put flour and salt in a bowl. Add the egg and half the milk and whisk vigorously for about 15 minutes. Then stir in the rest of the milk.
2
Let the batter stand
Let the batter preferably rest 1–2 hours before frying.
3
Fry
Fry thin pancakes in fat in a pan.
4
Serve
Sprinkle sugar over, scatter on a few drops of lemon juice, and roll them up. Makes 6–8 pancakes.

Changes from the original

¼ l milk is converted to 2.5 dl, "matfett" is given as butter or neutral frying fat, and the method is divided into steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 479) → 1949 (korrekturlest, s. 549)~44% av teksten endretfjernetlagt til

125 gr. hvetemel 1 egg ¼ 1/2 l. melk 1 ~~knivsod~~ knivsodd salt sukker ~~citronsaft.~~ sitronsaft. Ha melet og saltet i en bolle, ~~tilsæt~~ tilsett egget, halvparten av melken, visp det ¼ 3/4 time, ha resten av melken i. Stekes i matfett ~~paa pande.~~ på panne. Strø sukker over samt nogen ~~draaper citronsaft, rul~~ dråper sitronsaft, rull dem op. 6—8 ~~pandekaker.~~ pannekaker. NB. ~~Pandekakerøre~~ Pannekakerøre som andre melrører bør ~~staa tillaget~~ stå tillagt i 1 å à 2 timer før ~~stekningen.~~ stekingen. Til 3 å 4 personer.

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Frequently asked questions

How many pancakes does the recipe make?: 6–8 pancakes of 125 g wheat flour, 1 egg, and ¼ liter milk—enough for about 3 servings.
Why is the total time so long?: The batter needs to rest. Erken recommends that the pancake batter, like other flour batters, stand ready-made 1–2 hours before frying. In addition, the batter is whisked for a quarter of an hour after half the milk is added.
How do I make the batter properly?: Mix flour and salt in a bowl, add the egg and half the milk, whisk for ¼ hour, and then thin with the rest of the milk. Fry in cooking fat in a pan.
How are they served in the original?: Sprinkle sugar over, add a few drops of lemon juice, and roll the pancakes up.

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