What is colostrum from the first milking, and can I use something else?

Colostrum (first milk) is the thick milk a cow gives right after calving; "the first milking" is the very first milking. It gives the pancake binding power almost like eggs. Without colostrum this is not the same dish – the recipe relies on the colostrum setting in the oven.

How do I make the batter?

Stir in as much wheat flour as the colostrum (1/4 l) can take up, then thin out with 1/2 l fresh strained milk and mix in the finely cut chives.

How is the bacon handled?

Fry the bacon slices a little in the pan first. If the bacon is very salty, boil it out in water before frying. Then pour the batter over the bacon.

How is the pancake finished?

Let the batter set a little on the stovetop, then put the pan into the oven and bake it light golden brown. Serve at once. Count on around 50 minutes in total for 6 servings.

Colostrum-Milk Bacon Pancake

Name: Colostrum-Milk Bacon Pancake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2.5 dl colostrum from the first milking (colostrum; can be replaced with heavy cream and 2 egg yolks); 200 g wheat flour (approx., as much as the batter takes); 5 dl fresh strained milk; 3 tbsp chives (finely cut); 400 g lightly salted side bacon (sliced); 0.5 tsp salt (to taste)

A pancake made with colostrum — the thick first milk of a newly calved cow — with wheat flour, milk and chives, poured over pre-fried bacon slices, set on the stovetop and finished in the oven. Erken, Stor kokebok 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 429 (falt i det fri)

Be the first to rate

About the dish

"Raamelk" is colostrum – the thick first milk from a newly calved cow. Such colostrum dishes were common on the farms and give a particularly rich, egg-like pancake. From Erken's "Stor kokebok" (1914).

How to make it

1
Stir the batter
Stir as much wheat flour as possible into the colostrum, then thin out with the fresh strained milk to a smooth, thick batter. Add the finely cut chives.
2
Pre-fry the bacon
Fry the bacon slices a little in the pan. If the bacon is very salty, boil the slices out in water first.
3
Pour over the batter
Pour the batter over the bacon in the pan and let it set a little on the stovetop.
4
Bake in the oven
Put the pan into the oven and bake the pancake light golden brown. Serve at once.

Changes from the original

The quantity of wheat flour is estimated, since the original only says "as much flour as one can get in." Colostrum can today be replaced with heavy cream mixed with a couple of egg yolks. Measurements are given in deciliters.

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

Modernised → 1949 (proofread, p. 476)~84% of the text changedremovedadded

~~2,5 dl~~ Flesk hvetemel 3/4 l. råmelk av første mål (kolostrum; kan erstattes med kremfløte og 2 eggeplommer). 200 g hvetemel (ca., så mye røren tar imot). 5 dl nysilt melk. 3 ss gressløk (finskåret). 400 g lettsaltet sideflesk (i skiver). 0,5 ts salt (etter smak). Rør 1/2 l. melk gressløk. I råmelken røres så ~~mye~~ meget hvetemel som ~~mulig inn i råmelken, og spe deretter ut~~ man kan få inn, utspes med ~~den nysilte melken til en jevn, tykk røre. Tilsett finskåret gressløk..~~ melk, tilsettes finskåren gressløk. Stek fleskeskivene litt ~~i pannen. Er flesket meget salt, kokes skivene~~ — kok dem først ut i ~~vann.. Hell røren over~~ vann, hvis flesket ~~i pannen~~ er meget salt — og ~~la den~~ hell røren over. La det stivne litt op på ~~platen.. Sett~~ komfyren og sett så pannen inn i ~~stekeovnen~~ stekeovnen. Stek den lyse gulbrun og ~~stek pannekaken lyst gyllenbrun. Serveres~~ servér den straks.

Note on Modernised

Mengden hvetemel er anslått, siden originalen bare sier «saa meget mel som man kan faa ind». Råmelk (kolostrum) kan i dag erstattes av kremfløte blandet med et par eggeplommer. Mål er oppgitt i desiliter.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is colostrum from the first milking, and can I use something else?: Colostrum (first milk) is the thick milk a cow gives right after calving; "the first milking" is the very first milking. It gives the pancake binding power almost like eggs. Without colostrum this is not the same dish – the recipe relies on the colostrum setting in the oven.
How do I make the batter?: Stir in as much wheat flour as the colostrum (1/4 l) can take up, then thin out with 1/2 l fresh strained milk and mix in the finely cut chives.
How is the bacon handled?: Fry the bacon slices a little in the pan first. If the bacon is very salty, boil it out in water before frying. Then pour the batter over the bacon.
How is the pancake finished?: Let the batter set a little on the stovetop, then put the pan into the oven and bake it light golden brown. Serve at once. Count on around 50 minutes in total for 6 servings.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!