[Sca-cooks] Last minute help for Viking pancakes
King's Taste Productions
kingstaste at comcast.net
Mon Oct 9 19:52:36 PDT 2006
Just got the new and improved ones out of the oven. Haven't tasted them
yet, but the eggs definitely helped make it more cohesive. I added a
touch of honey to the batter as well. So sue me ;)
Will let you know how they came out after the feast tomorrow!
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Terry Decker
Sent: Monday, October 09, 2006 10:23 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Last minute help for Viking pancakes
With 1 1/6 cups of flour to 2 1/2 cups of milk, this should be a very
batter. Personally, I would add a couple eggs and cook small cakes on a
greased griddle rather than bake it.
I suspect the use of a baking pan (jelly roll pan) produces a thicker
product which hold the berries better but may not be as tasty as a
cake would be.
----- Original Message -----
Has anyone tried this recipe off of the Viking Answer Lady's website? I
just got it out of the oven, and it is not wonderful. The proportions
just have to be wrong, but I'm not sure what sort of product I should be
looking for. There is no sweetener or leavener called for. (I used
blueberries - no lingonberries to be found in town today). Any ideas?
Pancake with Berries
This recipe comes from Vikingars Gästabud (The Viking Feast), and is for
2/3 cup white flour
1/2 cup whole wheat flour
1/2 teaspoon salt
2-1/2 cups milk
2 tablespoons butter
1 cup lingonberries or bilberries
Turn on the oven to 425°F (225°C). Whisk the batter together without the
butter and stir in the berries. Melt the butter in a heat-resistant
baking pan and pour it in the batter. Bake it in the middle of the oven
for about 20-25 minutes until the pancake has a nice color. Cut it into
pieces and serve with some jam.
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