A 160‑year-old recipe: The secret to perfect pancakes revealed
Do you dream of pancakes that melt in your mouth and have an exceptionally delicate texture? Let's delve into a timeless recipe that never ceases to amaze with its flavour. We're talking about the pancake recipe from 1860, found in the iconic cookbook by Lucyna Ćwierczakiewiczowa, "365 Dinners".
The cuisine of the 19th century is rich with recipes that continue to inspire and excite us even today. Among them, the pancakes from 1860, which feature in the renowned cookbook by Lucyna Ćwierczakiewiczowa, "365 Dinners", hold a special place. This straightforward yet extraordinary recipe demonstrates that the secret to perfect pancakes lies in the details and choosing the right ingredients.
Pancakes from 1860 – the secret is clarified butter
Lucyna Ćwierczakiewiczowa was a trailblazer in Polish culinary literature, and her book remains a symbol of craftsmanship and taste even today. The pancake recipe from 1860, featured in her work, differs from modern versions by one essential addition: clarified butter. This ingredient imparts a subtle, buttery aroma, a golden hue, and a delicate, crispy crust to the pancakes.
Interestingly, clarified butter is used not only for frying but also incorporated into the batter. This technique results in perfectly fluffy pancakes that melt in your mouth while remaining tender inside.
A crucial step in the preparation is whipping the egg whites into stiff peaks. This step gives the pancakes from 1860 their fluffiness, reminiscent of the texture of omelettes.
How to prepare pancakes from 1860? Step-by-step recipe
Keen to make these remarkable pancakes and savour the tastes of yesteryear? You'll need a few essential ingredients that you probably already have in your kitchen. Here’s what you need:
- 260 grams of plain flour,
- 240 millilitres of milk,
- 4 eggs,
- 25 grams of clarified butter,
- a pinch of salt.
Instructions:
- Melt the clarified butter in a saucepan and set it aside to cool.
- Separate the egg whites from the yolks and whip them into stiff peaks.
- Mix the flour, salt, milk, egg yolks, and the cooled clarified butter in a bowl. Gently fold in the beaten egg whites using a spatula until well combined.
- Heat a pan and cook the pancakes until golden on both sides.
The pancakes from this 160-year-old recipe can be served both sweet and savoury. Try them with your favourite jam, fresh fruits, or whipped cream to create a dessert that will delight everyone. If you prefer savoury flavours, serve them with cheese, spinach, or roasted vegetable fillings. The possibilities are endless!
