Pawaru-Grahmata

№ 18VIII. nodaļa

Pautu karaša

Egg pancake

  • Serves 4 (2 large pancakes)
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Pautu karrascha.

Modernizētslpp. 325 · PDF 339
4 porcijas

The book gives 4 eggs (4 or 5 in the second version) and enough milk and flour for a batter "like thin porridge"; it gives no other amounts. We make two pancakes of 4 eggs each.

Method

5 soļi
  1. Whisk the eggs with the milk, then whisk in the flour and salt until smooth. It should be like thin porridge or thick pouring cream. Leave for 15 minutes if you have time.
  2. Melt 15 g butter in a 24–26 cm frying pan over medium heat. Pour in half the batter. If using apple, sausage or ham, scatter half over the top.
  3. Cook for 5–6 minutes, until the underside is golden and the top is mostly set. Prick it here and there with a knife so the raw batter on top runs through and cooks.
  4. Slide the pancake onto a plate, add another 10 g butter to the pan, turn the pancake back in, uncooked side down, and cook for 3–4 minutes more, until golden and cooked through.
  5. Slide onto a warm plate and sprinkle with sugar (leave the sugar off a sausage or ham version). Keep warm while you make the second pancake.

Notes

What the book says vs. what we added

4 eggs beaten in milk with enough flour to make a batter like thin porridge, poured into melted butter, pieces of apple, sausage or ham on top if you like; turned when one side is done, with fresh butter, pricked with a knife so it cooks through, and sprinkled with sugar. The salt and all amounts are ours.

Variation (the book's "another way"): brown the butter first, then pour in a batter of 4 or 5 eggs, milk and flour, with slices of apple or sausage, and turn it when the underside is brown. Instead of flour you can use fresh white breadcrumbs (about the same weight); it then needs a few minutes longer in the pan.

Herbs

the book suggests mixing washed, finely chopped green herbs into the batter, or just young onions if there are no other herbs. Try 3 tbsp chopped parsley, chives or dill, or 4 spring onions, finely sliced, with the sausage or ham version.

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