Pawaru-Grahmata

№ 15VI. nodaļa

Pautu pantogu

Egg pancake with apple and currants

  • Serves 4 as a topping, 2 on its own
  • about 15 minutes
  • Melnraksts · vēl nav izmēģināts

1796Pautu pantohgu

Modernizētslpp. 248–249 · PDF 262–263
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Whisk the flour with a little of the cream until smooth, then whisk in the rest of the cream, the eggs and the salt. It should be a thin batter, like pancake batter.
  2. Heat the butter in a 24 cm non-stick or well-seasoned frying pan over medium heat until it foams and turns light brown and smells nutty.
  3. Pour in the batter and scatter the apple slices and currants over it. Cook over medium-low heat for 3–4 minutes, until the underside is golden brown and the top has almost set.
  4. To turn it, slide it onto a plate, put the pan upside down over it and flip both. Cook for 1–2 minutes more.
  5. Slide it whole onto the sorrel (06-014) or spinach (06-013), or cut it into wedges and serve on its own.

Notes

What the book says vs. what we added

the method is the book's: eggs beaten with sweet cream and a little flour "as thick as needed", poured into butter that has already browned in the pan, thin apple slices and currants laid on if you like, turned once the underside is golden brown and finished. The amounts and times are ours.

A heading inside a sentence

the book runs this recipe on from the sorrel (06-014): "Whoever wants can also bake an egg pantogs and lay it on top, which is made like this: …" It is meant as a topping for sorrel or, the book adds, spinach.

Pantogs

we haven't found the word elsewhere. The recipe shows it is a thick egg pancake, close to a German Eierkuchen.

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