BeFliner Pfannkaohen (Berlin Pancakes)

Ingredients

• 1 lb. flour
• 2 oz. sugar
• 4 eggs
• 4 oz. butter
• 8 bitter almonds
• I tablespoonful rum
• pint milk
• i^ oz. yeast

Method

1. 1

   Crumble the yeast, sprinkle a little sugar over it and stir it with half a gill milk and 3 tablespoons of flour.

2. 2

   Stand on one side for 10 minutes to rise.

3. 3

   Beat the sugar and eggs to a froth, stir into them by degrees the grated almonds, rum, flour, butter (melted), prepared yeast, and remaining milk, mixing thoroughly.

4. 4

   Knead and beat the dough and place in a covered pan near the fire to rise.

5. 5

   Then take a piece of the dough, place it on a floured pasteboard and draw out a strip to about half an inch in thickness.

6. 6

   On this, at intervals of about 2 inches from one another and from the edge, place with a teaspoon, small heaps of jam, mixed with a little rum.

7. 7

   Fold the edges of the strip of dough together, so that the jam is completely covered, and press together a little round each heap of the jam.

8. 8

   Then with a wine glass cut out the doughnuts, leaving a good margin round the jam.

9. 9

   Press the edges together firmly and place on another floured board to rise.

10. 10

    When they have well risen, slide them carefully, three or four at a time, into a large saucepan of steaming hot fat and leave them in till brown on all sides.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 85. The excerpt below is the record exactly as published.

BeFliner Pfannkaohen. (Berlin Pancakes.) 1 lb. flour. 2 oz. sugar. 4 eggs. 4 oz. butter. 8 bitter almonds. I tablespoonful rum* \ pint milk, i^ oz. yeast

Cook this with the app: pantry check, scaling, and the assistant.