Recipe Manuscript

Pfannkuchen Auf Gemeine Art

Name: Pfannkuchen Auf Gemeine Art
Prep time: PTPT10M
Cook time: PTPT20M
Yield: 4
Cuisine: European
Ingredients: 4 medium eggs (ca. 200 g); 60 g all-purpose flour (about 4 heaped tablespoons); 150 ml whole milk (more or less until a slightly thick batter forms); 10 g melted butter (about half a tablespoon; lard also possible for authentic flavor); Salt, to taste (optional, though not specified in the original; a pinch enhances flavor); Chives, finely sliced (optional, for savory variation); Clarified butter or lard, for frying

"Common-Style Pancakes"

1788

From the treasured pages of Augsburgisches Kochbuch

Written by Sophie Juliane Weiler

Culinary Enlightenment (1700 - 1800)European Beginner Breakfast Dessert Lunch Snack

Original Recipe • 1788

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Pfannkuchen Auf Gemeine Art

"379. Pfannkuchen auf gemeine Art Werden also gemacht: Man rechnet zu einem Ey einen Rührlöffel voll Mehl, macht dieses mit Milch und den Eyern an; thut, wann es von 4 Eyern gemacht wird, ein Stücklein zergangenen Butter, eines halben hühnereyes groß, auch, wems beliebt, Schnittling darein, daß der Teig ein wenig dicker, als zu Flädlein ist. Dann läßt man Schmalz in einer Backpfanne heiß werden; gießt so viel von dem Teig darinnen herum, daß der Kuchen eines kleinen halben Fingers dick wird, und läßt ihn schön gelb backen. Sodann wendet man ihn um, daß er auf der andern Seite auch gelb wird; darnach richtet man ihn an. Und so fährt man fort zu backen, bis der Teig gar ist."

English Translation

"379. Common-Style Pancakes They are made as follows: For each egg, use one spoonful of flour and mix this with milk and the eggs; if made with 4 eggs, add a small piece of melted butter, about half the size of a hen's egg, and, if desired, also chives, so that the batter is a little thicker than for crepes. Then heat lard in a frying pan; pour in enough batter so that the pancake is about half a finger thick, and let it bake until nicely golden. Then turn it over so that it becomes golden on the other side as well; afterwards, serve it. Continue baking in this way until all the batter is used up."

Note on the Original Text

The original 18th-century recipe is delightfully terse, with measurements tied to common kitchen objects and intuitive ratios—'one spoonful of flour per egg' rather than by weight, and 'half an egg-sized piece of butter,' which today translates to approximately 10 grams. Reconstruction involves balancing these flexible cues. Spelling conventions reflect the lively orthography of late Enlightenment German, where 'Ey' means 'Ei' (egg), 'Schnittling' likely refers to Schnittlauch (chives), and 'zergangene Butter' means melted butter. The recipe is written as a set of practical instructions, taking for granted the reader's basic kitchen know-how and adaptable to the household's needs and tastes.

Modern Kitchen Interpretation

Recipe's Origin

Augsburgisches Kochbuch - Click to view recipe in book

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

Historical Background of the Recipe

Learn about old traditions

This recipe hails from Sophie Juliane Weiler's celebrated Augsburgisches Kochbuch of 1788, a time when the kitchen was at the heart of both family and social life in southern Germany. 'Pfannkuchen auf gemeine Art'—literally 'pancakes in the common manner'—reveals the everyday fare enjoyed by the bourgeois households of enlightened Augsburg. At the close of the 18th century, such recipes bridged the gap between peasant practicality and the rising urban middle class's desire for comfort and simplicity. Eggs, flour, and milk formed the core of affordable home cookery, but the dish allowed for nuances—savory herbs, generous butter, or flavorful lard—reflecting both resourcefulness and a gentle nod to luxury when possible.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the day, this pancake would be mixed in an earthenware or wooden bowl, using a sturdy wooden spoon (the 'Rührlöffel' mentioned). A heavy, flat-bottomed iron or copper pan—'Backpfanne'—sat over an open fire or on a kitchen stove, heated by wood or coals. Lard or clarified butter was a must for reliable frying. Pancakes were flipped with a spatula or knife, often requiring dexterity and practice, and transferred to a warmed platter for serving.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

20 mins

Servings

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 medium eggs (about 7 oz)
2 oz all-purpose flour (about 4 heaped tablespoons)
2/3 cup whole milk (more or less until a slightly thick batter forms)
1/3 oz melted butter (about half a tablespoon; lard also possible for authentic flavor)
Salt, to taste (optional, though not specified in the original; a pinch enhances flavor)
Chives, finely sliced (optional, for savory variation)
Clarified butter or lard, for frying

Instructions

To prepare 'Pfannkuchen auf gemeine Art' as described in the 1788 Augsburg cookery book, begin by whisking together 4 medium eggs (about 7 oz total), 4 heaped tablespoons (about 2 oz) all-purpose flour, and enough milk (approx.
2/3 cup) to form a batter that is slightly thicker than that for crêpes or thin pancakes.
Melt half a tablespoon (about 1/3 oz) of butter and incorporate it along with the eggs and milk.
For an optional savory twist, finely slice some chives and add them as well.
Warm a generous amount of clarified butter or lard in a heavy frying pan.
Pour in enough batter to make a pancake about 3/8 inch thick.
Fry until the bottom turns a beautiful golden yellow, then carefully flip to cook the other side, ensuring both are evenly colored.
Remove and repeat the process with the remaining batter.

Estimated Calories

190 per serving

Cooking Estimates

This recipe takes about 10 minutes to prepare the batter and 20 minutes to cook all the pancakes. Each serving has about 190 calories, and the whole recipe makes 4 servings.

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.