Rediscovering lemon pancakes: A 19th century recipe revived

The biggest difference between pancakes prepared at the end of the 19th century and classic modern pancakes is that they are not just fried in a pan. Although you can simply flip them to the other side, you will achieve a much better result if you transfer them to a preheated oven for a while. After baking, you can add grated lemon zest to the batter or drizzle the pancakes with freshly squeezed juice. Their aroma will fill the entire apartment, laying the foundations for a good day.

Light and fluffy oven-baked pancakes can be paired with cream in the style of lemon curd. In the original version, the cream is made from eggs beaten with sugar and lemon juice into a fluffy mass over a pot of steaming water called a water bath. The thick mass should then be mixed with butter. It's worthwhile to add grated lemon zest to the lemon curd.

You can serve the dessert in a dessert cup – tear the pancakes into smaller pieces, place them at the bottom of the cup, and cover with cream. Optionally, add fresh fruits, such as blueberries, raspberries, or currants. In another version, you can layer the pancakes with cream, creating delicious layers on a dessert plate.

Use the baked pancakes from the pre-war cookbook to prepare a delicious party snack. Spread them with creamy cheese and top with slices of smoked salmon. Add a piece of green cucumber and a small wedge of lemon. You'll see, everyone will be impressed with such a combination.

I found the list of ingredients and preparation method for the pancakes on the kitchenkredens.pl website.

Ingredients:

• 2 eggs,
• 4-5 tablespoons of wheat flour,
• a little milk or sweet cream,
• 2 tablespoons of butter (preferably clarified),
• lemon,
• icing sugar to sprinkle on the pancakes.

Instructions:

1. Separate the egg whites from the yolks.
2. Mix the yolks with the flour and a little milk (or cream). The mixture should be thick but without lumps.
3. Whisk the egg whites into a foam, then gently mix it with the prepared mixture of yolks and flour.
4. Heat the butter in a pancake pan.
5. Spoon small portions of batter into the pan. Fry until they are browned on the bottom and the batter is set on top.
6. Transfer the prepared pancakes onto a baking tray lined with parchment paper – unfinished side up. Bake for 5 minutes at a temperature of 180 degrees Celsius (355 degrees Fahrenheit).
7. After baking, drizzle the pancakes with lemon juice and sprinkle with icing sugar.

If you have a pan with a detachable handle or without plastic elements, you can put it in the oven with the pancakes. In the worst case, flip the pancakes to the other side. However, it must be said that baked ones taste much better.