Pfannenkuchen Auf Andere Art
"Man zerkleppert, nach Belieben, 4 bis 6 oder noch mehr Eyer mit einem Paar Eßlöffel voll Wasser und Salz. Dann schneidet man eine große Zwiebel, mit einer Handvoll Peterling und Schnittlauch (Schnittling) recht fein, dämpfet es in einem Stücke Butter; rühret es mit ein klein wenig Pfeffer, unter die Eyer, schneidet zu 4 Eyern einen halben Vierling Speck in Würfel; läßt ihn in einer Pfanne, worinn man den Pfannenkuchen backen will, zergehen. Wenn das Fette vom Speck anfängt hell zu werden, nimmt man die Würfel mit einem Schaumlöffel heraus, und rühret sie in den Teig, das übrige Schmalz davon läßt man in der Pfanne; thus ein Stück Butter dazu, läßt es heiß werden; gießt den Teig halben Fingers dick hinein, und bäckt diesen Kuchen, wie den vorigen, auf beyden Seiten und giebt ihn recht warm auf den Tisch. Man kann auch, statt des Specks, in den Pfannenkuchen etwas von Schinken klein schneiden, oder Häring, oder abgebrühte und klein geschnittene Spargeln darein thun, und mitbacken: aber dann muß man etwas Butter in den Teig schneiden."
English Translation
"Beat, as desired, 4 to 6 or even more eggs with a couple of tablespoons of water and salt. Then chop a large onion with a handful of parsley and chives very finely, and sauté it in a piece of butter; stir it, with a little pepper, into the eggs, cut for 4 eggs half a quarter of a pound of bacon into cubes, and let it render in the pan in which the pancake will be baked. When the fat from the bacon starts to become clear, remove the cubes with a slotted spoon and stir them into the batter; leave the remaining fat in the pan, add a piece of butter, let it get hot, pour in the batter half a finger thick, and bake this pancake, as before, on both sides and serve it very warm. Instead of bacon, you can also finely slice some ham into the pancake, or herring, or blanched and chopped asparagus, and bake with it; but then you must add a little butter to the batter."
Note on the Original Text
Recipes of this era were written as continuous prose, with no ingredient list—directions and quantities are woven into the instructions, relying on the cook’s judgement. Spelling appears regionally influenced: 'Schnittling' for chives, 'Peterling' for parsley. Weights and measures (like 'Vierling', a quarter pound) can be confusing today, but were entirely familiar to period cooks. The instructions assume familiarity with basic techniques like rendering speck, sautéing, and judging doneness ‘by eye’, reflecting the experiential nature of domestic cookery at that time. Ingredient substitutions are suggested within the text, demonstrating the practical, adaptable mindset of 18th-century kitchens.
Title
Augsburgisches Kochbuch (1788)
You can also click the book image above to peruse the original tome
Writer
Sophie Juliane Weiler
Era
1788
Publisher
In der Joseph-Wolffischen Buchhandlung
Background
A delightful journey through 18th-century German cuisine, the Augsburgisches Kochbuch serves up a generous helping of traditional recipes and household wisdom, inviting readers to savor the flavors and customs of its era.
Kindly made available by
Bayerische Staatsbibliothek
This recipe comes from the late 18th century Augsburg, a cosmopolitan center of swabian and Bavarian cuisine. Sophie Juliane Weiler's "Augsburgisches Kochbuch" (1788) is typical of its time: a blend of household practicality and social aspiration, bringing together both rustic and refined methods. The recipe reflects local tastes—eggs for rural abundance, pork products like speck for flavor, and a love for herbs. It was meant to be adaptable for what was at a cook's disposal, and suited both wealthy and modest tables. The flexibility in the filling—speck, ham, herring, or asparagus—also speaks to the seasonality and resourcefulness of the 18th-century household. This was not just a recipe for pancakes, but a template for using up odds and ends with a flourish.
Cooks in 18th-century Augsburg would have used a deep mixing bowl and a strong wire whisk or wooden spoon for beating the eggs—a key to a fluffy pancake. A sturdy, steep-sided iron or copper frying pan (Pfanne) was heated over a wood or coal fire for both rendering the speck and baking the pancake. Sautéing was done with a metal spatula or slotted spoon to remove the crisp cubes of speck (Schaumlöffel). Sharp knives were essential for chopping the onion and herbs finely. Serving was immediate, directly from the pan to the table for maximum warmth and flavor.
Prep Time
10 mins
Cook Time
10 mins
Servings
2
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 4–6 large eggs (or more, to taste)
- 2 tablespoons (1 fl oz) water
- Salt, to taste
- 1 large onion
- A handful (approx. 0.7 oz) fresh parsley (Peterling)
- A few sprigs (approx. 0.4 oz) chives (substitute spring onions if needed)
- 2 tbsp (1 oz) unsalted butter, plus 1 tbsp (1/2 oz) extra for frying
- Black pepper, freshly ground
- 2 oz speck (substitute: pancetta or unsmoked bacon)
- Optional: 2 oz ham, herring, or pre-cooked asparagus as alternatives
Instructions
- Begin by whisking together 4 to 6 (or more) large eggs with 2 tablespoons of water and a good pinch of salt, as per your preference.
- Finely chop one large onion, a generous handful of fresh parsley, and some chives (substitute with extra scallions if chives are unavailable).
- Lightly sauté these in about 2 tablespoons (1 ounce) of butter until just softened and aromatic.
- Gently stir the buttery herb mixture and a pinch of black pepper into the beaten eggs.
- For the traditional flavor, dice about 2 ounces of speck (or pancetta, or unsmoked bacon if needed) into small cubes.
- Render the speck in the very pan you'll use for cooking the pancake, then lift out the cubes with a slotted spoon, and mix into your egg batter.
- Leave the flavorful fat in the pan, add another knob (1 tablespoon, or 1/2 ounce) of butter, and let it heat up.
- Poor in the egg mixture so it stands about a half finger thick.
- Cook gently on both sides until golden and just set, as you would with a classic omelette or frittata.
- Serve hot and fresh from the pan.
- For variety, the recipe suggests swapping out speck for diced ham, herring, or pre-cooked asparagus spears.
- If using vegetables or fish, add a small nob of butter to the batter for added richness.
Estimated Calories
400 per serving
Cooking Estimates
It takes about 10 minutes to chop the vegetables and prepare the ingredients. Cooking takes roughly 10 minutes, enough to sauté, render the meat, and cook the pancake until golden. This dish makes about 2 servings, each around 400 calories based on eggs, butter, speck, and vegetables.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Culinary Technique
Occasions
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes