Pancakes from 1860: Rediscovering a classic with clarified butter
Do you dream of pancakes that melt in your mouth with an exceptionally delicate texture? Let's turn to a recipe that has stood the test of time and continues to impress with its flavour. We're talking about the pancake recipe 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 amaze to this day. Among them, the 1860 pancakes featured in Lucyna Ćwierczakiewiczowa's landmark cookbook, 365 Dinners, have a special place. This simple yet exceptional recipe proves that the secret to perfect pancakes lies in the details and the right choice of ingredients. Discover the secret of a recipe that has delighted enthusiasts of traditional Polish cuisine for 160 years.
Pancakes from 1860 – the secret is clarified butter
Lucyna Ćwierczakiewiczowa pioneered Polish culinary literature, and her book remains a symbol of craft and taste today. The pancake recipe from 1860, featured in her work, differs from contemporary versions with one key addition: clarified butter. This ingredient gives the pancakes a subtle, buttery aroma, golden colour, and delicate, crispy crust.
Interestingly, clarified butter is used not only for frying but also as an ingredient in the batter. This method melts perfectly fluffy pancakes in your mouth while remaining delicate inside.
A key step in preparation is also beating the egg whites into stiff peaks. This step gives the pancakes from 1860 their signature fluffiness, reminiscent of the texture of omelettes.
How to prepare pancakes from 1860? Step-by-step recipe
Do you want to prepare these exceptional pancakes and taste the flavours of old times? You will need a few essential ingredients that you can find in most kitchens. Here’s what you need:
- 250 grams all-purpose flour,
- 240 millilitres milk,
- 4 eggs,
- 30 grams clarified butter,
- a pinch of salt.
Instructions:
- Melt the clarified butter in a saucepan and set aside to cool.
- Separate the egg whites from the yolks and beat 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 combined.
- Heat a pan and cook the pancakes until golden on both sides.
The pancakes from this 160-year-old recipe can be served sweet or savory. 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!
