Small pancakes of barley flour, salt and milk fried on a greased takke and served with red fruit sauce or cordial, or with fried pork belly. From Erken’s Stor kokebok (1949), p. 550.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 550 (falt i det fri)
Takke pancakes are a traditional variant fried on a griddle rather than in a pan; the book mentions both sweet and savoury serving.
Make the batter
Make an ordinary pancake batter from flour, salt and milk.
Grease the griddle
Grease the takke (griddle) well with a fat cloth, that is, solid fat wrapped in a cloth.
Fry
Put the batter in a jug and pour it on the takke in small cakes of equal size. The takke must not be very hot.
Serve
Serve with red fruit sauce or cordial. Instead you can serve fried pork belly with them.
«Takke» is explained as a griddle. The text does not say how long the cakes are fried.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
«Takke» er forklart som stekehelle. Teksten sier ikke hvor lenge kakene stekes.
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