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.

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
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
Eggs and salt
Beat the eggs well for about 15 minutes and stir them into the batter along with the salt.
3
Let the batter rest
Let the finished batter stand for 1–2 hours before frying.
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
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 479) → Modernised~86% of the text changedremovedadded

240 ~~gr. hvetemel~~ g hvetemel. 1 ~~teske salt~~ ts salt. 5 ~~egg ¼ l. fløte ½ l. melk~~ stk egg. 2,5 dl fløte. 5 dl melk. smør eller ~~matfett~~ nøytralt stekefett til ~~stekning. Melet haves~~ steking (smeltes rett før røren helles i). Ha melet i ~~bollen, ispædes~~ en bolle og spe inn melken og fløten litt ~~efter litt, tilsættes eggene, som er vispet ¼ time,~~ etter litt til en klumpfri røre.. Visp eggene godt i omkring 15 minutter og ~~saltet. Stekes paa pande~~ rør dem inn i røren sammen med saltet.. La røren stå tillaget i 1–2 timer før steking.. Smelt smør eller ~~matfett, som kun smeltes,~~ fett i pannen rett før røren ~~heldes i. — Ha~~ helles i, og stek tykke pannekaker på middels varme til de er gyllne på begge sider.. Hell røren i en mugge, ~~herved undgaaes alt søl~~ og ~~dryp av røren paa bænk eller komfyrplate. Likesaa~~ det smeltede ~~smør eller fett~~ smøret i en liten ~~mugge. NB. Pandekakerøre som andre melrører bør staa tillaget 1 å 2 timer før stekningen.~~ mugge – da unngår du søl og drypp på benk og komfyrplate.

Note on Modernised

Mål er omregnet til moderne enheter (½ l = 5 dl, ¼ l = 2,5 dl), «matfett» er angitt som smør eller nøytralt stekefett, og fremgangsmåten er delt i nummererte trinn. Ingrediensmengdene er beholdt.

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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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