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Panckoecken (Medieval Dutch Pancakes) Recipe

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Panckoecken (Medieval Dutch Pancakes) Recipe

Panckoecken (Medieval Dutch Pancakes) Ingredients:

500 g flour
25 g fresh yeast
3 deciliter tepid milk
1 egg
25 g melted butter
10 g salt

Panckoecken (Medieval Dutch Pancakes) Preparation:

Make a dough from the ingredients and knead it, preferably with your
hands. After you've 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
that's what is needed to keep the raisins or pieces of apple from
falling out. Since this is a medieval recipe, it didn't 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 van't Veer.

Recipe translated and typed by Heiko Ebeling.

�Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.�

Art Buchwald

�Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.�

Andre Simon (1877-1970)

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Important Note: This Panckoecken (Medieval Dutch Pancakes) recipe was either located in the public domain or contributed by one of our site visitors. Any nutritional information presented has not been idependantly verified. If you have specific dietary requirements please use your own judgement in deciding which recipes are suitable for your particular diet.