Title: Panckoecken (Medieval Dutch Pancakes)
Categories: Ethnic Medieval Bread
Yield: 4 Servings

500	g	Flour
25	g	Fresh yeast
3	dl	Tepid milk
1		Egg
25	g	Melted butter
10	g	Salt

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.

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