Berlin Pancakes
Ingredients
Directions
Prepare
Roll out a very plain raised dough as for doughnuts.
Cut with a biscuit cutter.
Fill and fry
Place a teaspoon of currant jam or jelly in the center of one piece of dough.
Cover with another piece of dough and press the edges tightly together.
Fry quickly in boiling fat until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Plain raised dough
- Forms the pastry shell that puffs and browns around the filling when fried.
- Currant jam or jelly
- Adds sweetness and fruity flavour, and melts into the dough as it cooks.
- Boiling fat
- Cooks the dough quickly, browning the outside while the inside stays soft.
The step that matters
Pressing the edges together. If the edges are not sealed tightly, the jam can leak into the hot fat and the pancake may open or burst while frying. A firm seal keeps the filling enclosed as the dough expands.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.