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Thick Pancakes

Thick pancakes from Erken's Stor kokebok (1914): 240 g flour, 5 dl milk, 2.5 dl cream, 5 eggs, and salt; the batter should rest 1–2 hours and be fried in melted butter.

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

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About the dish

From the dessert chapter of Stor kokebok (1914). The recipes on the page are set in a two-column layout, with the ingredient lists in a narrow column beside the method; the ingredients have here been matched back to the correct recipe.

How to make it

  1. 1

    Mix the flour

    Put the flour in a bowl and gradually whisk in the milk and cream until you have a lump-free batter.

  2. 2

    Eggs and salt

    Beat the eggs well for about 15 minutes and stir them into the batter along with the salt.

  3. 3

    Let the batter rest

    Let the finished batter stand for 1–2 hours before frying.

  4. 4

    Fry the pancakes

    Melt butter or fat in the pan just before pouring in the batter, and fry thick pancakes over medium heat until golden on both sides.

  5. 5

    Practical tip

    Pour the batter into a pitcher and the melted butter into a small pitcher – this way you avoid spills and drips on the counter and stovetop.

Changes from the original

Measurements are converted to modern units (½ l = 5 dl, ¼ l = 2.5 dl), "cooking fat" is given as butter or neutral cooking fat, and the method is divided into numbered steps. The ingredient amounts have been kept.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 479) → 1949 (korrekturlest, s. 549)~56% av teksten endretfjernetlagt til
240 gr. hvetemel 1 teske salt 5 egg ¼ 3/4 l. fløte ½ 3/4 l. melk smør eller matfett til stekning. 3/4 teskje salt 240 gr. hvetemel. Melet haves has i bollen, ispædes melken ispedesmelken og fløten litt efter litt, tilsættes tilsettes eggene, som er vispet ¼ 3/4 time, og saltet. Stekes paa pande på panne i smør eller matfett, som kun smeltes, smeltes før røren heldes helles i. — Ha røren i en mugge, herved undgaaes derved undgåes alt søl søl, og dryp drypp av røren paa bænk på benk eller komfyrplate. Likesaa Likeså det smeltede smør eller fett i en liten mugge. NB. Pandekakerøre som andre melrører bør staa tillaget 1 å 2 timer før stekningen.

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Frequently asked questions

Why should the batter rest before frying?
The recipe recommends that the pancake batter, like other flour batters, stand finished for 1–2 hours before frying. That is why the total time is around 2 hours, even though the frying itself goes quickly.
What is the batter made of?
240 g flour, 1 teaspoon salt, 5 eggs, ¼ liter cream, and ½ liter milk. The flour goes in the bowl, the milk and cream are whisked in a little at a time, and finally the eggs (beaten for a quarter of an hour) and the salt are added.
Does Schønberg Erken have any practical tips for frying?
Yes: pour the batter into a pitcher, which prevents spills and drips on the counter and stovetop. Also put the melted butter or fat in a small pitcher. The butter is only melted – it should not be browned – before the batter is poured into the pan.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 479. It serves about 4.

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