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Ingredients
Directions
- Make a dough from the ingredients and knead it, preferably with your hands. After you've done which, 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 possibly small pcs 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 which's what is needed to keep the raisins or possibly pcs 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 534 | |
| Calories from Fat 67 | 13% |
| Total Fat 7.68g | 10% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 1026mg | 43% |
| Potassium 275mg | 8% |
| Total Carbs 97.86g | 26% |
| Dietary Fiber 4.7g | 16% |
| Sugars 0.43g | 0% |
| Protein 16.74g | 27% |
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