Panckoecken (medieval Dutch Pancakes) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
500 gram: Flour,
25 gram: Fresh yeast,
3 deciliter: Tepid milk,
1: Egg,
25 gram: Melted butter,
10 gram: Salt,
Directions:
Make a dough from the ingredients and knead it, preferably with your
hands. After youve done that, let the dough raise for one hour. Then
roll it out as thinly as you can manage (stop when small holes
appear) on a flour-dusted surface. In the middle ages, people
deep-fried the panckoecken in rapeseed oil.
For special occasions they sometimes added a few raisins or small
pieces of apple (used as a cake for Lent). At what stage of the
preparation is not known, but I assume they added them to the dough
before rolling it out. This way, the pancakes turn out thicker, but
thats what is needed to keep the raisins or pieces of apple from
falling out. Since this is a medieval recipe, it didnt have a list
of ingredients, only instructions. The amounts of the ingredients
mentioned in this recipe are educated guesses by the Dutch cookbook
author Annie vant Veer.
Recipe translated and typed by Heiko Ebeling.
Source from luhu.jp
hands. After youve done that, let the dough raise for one hour. Then
roll it out as thinly as you can manage (stop when small holes
appear) on a flour-dusted surface. In the middle ages, people
deep-fried the panckoecken in rapeseed oil.
For special occasions they sometimes added a few raisins or small
pieces of apple (used as a cake for Lent). At what stage of the
preparation is not known, but I assume they added them to the dough
before rolling it out. This way, the pancakes turn out thicker, but
thats what is needed to keep the raisins or pieces of apple from
falling out. Since this is a medieval recipe, it didnt have a list
of ingredients, only instructions. The amounts of the ingredients
mentioned in this recipe are educated guesses by the Dutch cookbook
author Annie vant Veer.
Recipe translated and typed by Heiko Ebeling.
Source from luhu.jp