Lorenzburgian changelings, or simply “changelings”, are fabulously fluffy pancakes that are cooked in a cast iron frying pan in the oven. Of course they can be enjoyed any time of the year, however the most traditional way is to eat them on Maundy Thursday. The name of this dish is probably a local variation of the kind of pancake called Dutch Babies, but in Lorenzburg’s version the “babies” have transformed into trollish changelings with chubby cheeks that puff up well beyond the edge of the frying pan! The whipped egg whites that are carefully mixed into the batter make a pancake that is both fluffy and filling. This recipe is for one pancake (two or three portions, depending on how hungry you are!). Serve with whipped cream and a good jam, of course made from cowberries from Cowberry Forest!
Northern Europe is known for a certain sense of efficiency and squareness. Because of this we use the metric system so as to avoid any nasty miscalculations! Hence the first task for you, Dear Chef, is to find/ buy/ conjure up/ a deciliter measuring cup.
- 3 eggyolks, room temperature
- 1 deciliter full fat milk
- 1 deciliter all-purpose flour
- 1 milliliter ( 1/3 of a teaspoon) baking powder
- 1/2 deciliter sugar
- 1 milliliter ( 1/3 of a teaspoon) salt
- Perhaps, if you like such luxuries, a pinch of powdered saffron and 2 tablespoons of orange zest
- 3 egg whites, room temperature
- 1 tablespoon vanilla sugar mixed with sugar, total amount of 1/2 deciliter
- 1/2 teaspoon lemon juice
- 2 tablespoons of butter for frying
A good jam
A dusting of icing sugar
- Put your frying pan (no handle made from wood or plastic!) in the oven and heat it to 175° (celcius). This will heat the pan while you’re working. I recommend two large bowls when you prepare this dish: one for the egg yolk batter, and one for whipping the egg whites. Separate the egg yolks and the egg whites into the two bowls.
- Heat the milk in a saucepan. Mix the egg yolks, 1/2 deciliter sugar, salt and, if you wish, saffron and orange zest. Stir in the hot milk and let cool somewhat. Mix the flour and the baking powder thoroughly and mix it with the rest of the batter.
- Whip the egg whites together with the vanilla/ suger mix and the lemon juice until you have a firm foam. The whipped egg whites are finished when the foam is hard enough to stay in the bowl if you turn it upside down. N.B. the bowl and the whisk must be absolutely clean with no traces of liquid, egg yolk or fat, or the whites won’t settle into a foam.
- Gently stir the whipped egg whites into the egg yolk batter. If you are too brisk you will loose the air in the foam, and we don’t want that!
- Take out the pre-heated frying pan from the oven and put two tablespoons of butter into it. Pour (or ladle) the batter into the frying pan and put it back into the oven. Bake for 15 – 20 minutes. The pancake is ready to eat when it is fluffy and has a nice golden-brown color.
- Take out the pancake from the oven and allow it to cool somewhat.
- Serve with a generous amount of whipped cream and jam.
Eat the whole pancake yourself or share with someone.