[Sca-cooks] Period pancakes, was: OOP Pancakes

[Huette von Ahrens]

I suppose that this might be too late for Urtatim, but I have been searching and searching for the painting by Pieter Aertsen, called "The Pancake Bakery", from 1560.  This painting shows that pancakes are period.
I have copied a copy of this painting to my LJ journal, since this list does not allow attachments.

http://mistresshuette.livejournal.com/67688.html

You don't have to use the oop baking soda/powder recipes.

Here is one that uses eggs and yeast as the leavener.

Poffertjes

Ingredients:
1 level tsp instant yeast
1 tbsp milk
1 cup buckwheat flour (100 g)
1 cup flour (100 g)
2 eggs
1 tsp sugar
1/2 tsp salt
1 1/4 cups warm milk (250 ml)
1 tbsp butter
-----------
Good quality butter and powdered sugar to serve

Preparation:
In a small bowl, dissolve the yeast in the milk. In a separate bowl, combine the buckwheat flour, flour, eggs, yeast, sugar, salt and half the milk. Whisk smooth. Now add the remaining milk and beat again. 
Cover the bowl with plastic wrap and allow to rest for an hour. 

Melt butter in a frying pan. When it sizzles, add teaspoonfuls of the batter in circular movements to create the mini pancakes. Turn the poffertjes around as soon as the bottom has set, using two forks. 

Serve them with the best quality butter you can find and sieved powdered (icing) sugar. 

Serves 4. 

Here is something that I just found online, which claims to be medieval:

Panckoecken (medieval Dutch Pancakes)
 
Serves: 4
Ingredients: 
500  g Flour 
25  g Fresh yeast 
3  dl Tepid milk 
1   Egg 
25  g Melted butter 
10  g Salt 

---------------------------------------------------------------------------
Instructions:
Make a dough from the ingredients and knead it, preferably with your hands.
After you've done that, let the dough raise for one hour.
Then roll it out as thinly as you can manage (stop when small holes appear) on a flour-dusted surface.
In the middle ages, people deep-fried the panckoecken in rapeseed oil.
For special occasions they sometimes added a few raisins or small pieces of apple (used as a cake for Lent).
At what stage of the preparation is not known, but I assume they added them to the dough before rolling it out.
This way, the pancakes turn out thicker, but that's what is needed to keep the raisins or pieces of apple from falling out.
Since this is a medieval recipe, it didn't have a list of ingredients, only instructions.
The amounts of the ingredients mentioned in this recipe are educated guesses by the Dutch cookbook author Annie van't Veer.
Recipe translated and typed by Heiko Ebeling.

Anyway, I hope that will help Urtatim, or anyone else.

Huette




--- On Wed, 10/14/09, lilinah at earthlink.net <lilinah at earthlink.net> wrote:

> From: lilinah at earthlink.net <lilinah at earthlink.net>
> Subject: [Sca-cooks] OOP Pancakes
> To: sca-cooks at lists.ansteorra.org
> Date: Wednesday, October 14, 2009, 10:40 AM
> OK, i'm running two fund-raising
> breakfasts this weekend. The event - The Principality of the
> Mists Coronet Tourney - gets pretty low turnout - attendance
> is usually less than 200 and many people just day-trip on
> Saturday.
> 
> I'm not really sure how many people will buy breakfast
> Saturday - i'm guessing 50 - and i'm guessing 30 on Sunday.
> 
> Pancakes are popular, so that's what we're making Saturday
> (since i'll be at an officers' meeting on Sunday, we're
> serving hard cooked eggs and pastry). I may just buy
> packaged mix, but i'm fussy about ingredients and i'm
> dreading what might be in a package - when i make pancakes
> for 2 or 3 of us, i make my batter from scratch.
> 
> So i'm asking the collective wisdom on this list, how much
> batter should i make?
> 
> Thanks,
> -- Someone sometimes called Urtatim
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