Struwen (Westphalian pancakes)

Based on 13 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
20
min.
Resting

Ingredients

Servings:-4+
150 g raisins
42 g fresh yeast
375 ml low-fat milk
50 g sugar
500 g flour
eggs
1 pinch salt
100 g clarified butter
2 tbsp confectioner’s sugar
lingonberry jam
Metric
Imperial

Utensils

  • whisk
  • hand mixer with beaters
  • cooking spoon
  • frying pan
  • fine sieve

Nutrition per serving

Cal
942
Protein
21 g
Fat
32 g
Carb
138 g
  • Step 1/3

    Soak raisins in cold water. Whisk together fresh yeast with milk and sugar. Add the flour, salt, and eggs. Using a hand mixer, mix all ingredients together until a dough forms. Allow dough to rise in a warm place for approx. 20 min.
    • 150 g raisins
    • 42 g fresh yeast
    • 375 ml low-fat milk
    • 50 g sugar
    • 500 g flour
    • eggs
    • 1 pinch salt
    • whisk
    • hand mixer with beaters

    Soak raisins in cold water. Whisk together fresh yeast with milk and sugar. Add the flour, salt, and eggs. Using a hand mixer, mix all ingredients together until a dough forms. Allow dough to rise in a warm place for approx. 20 min.

  • Step 2/3

    Drain the raisins and fold into the dough. Melt some clarified butter in a frying pan, add spoonfuls of dough to form small pancakes. Fry in batches for approx. 2 – 3 min. or until gold brown on each side.
    • 100 g clarified butter
    • cooking spoon
    • frying pan

    Drain the raisins and fold into the dough. Melt some clarified butter in a frying pan, add spoonfuls of dough to form small pancakes. Fry in batches for approx. 2 – 3 min. or until gold brown on each side.

  • Step 3/3

    Dust with confectioner's sugar and serve with lingonberry jam.
    • 2 tbsp confectioner’s sugar
    • lingonberry jam
    • fine sieve

    Dust with confectioner's sugar and serve with lingonberry jam.