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struwen (german yeast pancakes)

(1 rating)
Recipe by
Marion Wilting

This used to be the traditional lunch on Good Friday in the Westmunsterland (Germany). The pancakes are eaten immediately, and any leftovers were eaten cold in the evening. Traditionally, dinner is eaten on midday in Germany, so this actually was the cooked dinner on midday, and the cold leftovers were eaten instead of sandwiches or buckwheat pancakes in the evening.

(1 rating)
yield 4 serving(s)
prep time 1 Hr 10 Min
cook time 20 Min
method Pan Fry

Ingredients For struwen (german yeast pancakes)

  • 500 g
    all purpose flour
  • 1 1/2 c
  • 40 g
    yeast, cake
  • 2 Tbsp
  • 1-2
  • 1 tsp
  • 30 g
  • 125 g
    raisins or currants
  • 1
    lemon, zest of
  • oil, for frying

How To Make struwen (german yeast pancakes)

  • 1
    Combine the fresh yeast with some of the warm milk, place the flour in a bowl and make a well, then pour the dissolved yeast into the well. Mix with some of the flour and let sit for 15 minutes.
  • 2
    Add the remaining ingredients (1 egg if it's a large egg, two if it's small), beat the batter well and let it rise for 1 hour.
  • 3
    Heat oil in a skillet and fry small pancakes (about the size of a palm). Dust them with a sugar and cinnamon mix after baking (optional) and eat them immediately.

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