Struwen (Westphalian pancakes)

Struwen (Westphalian pancakes)

Based on 24 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

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

Ingredients

Servings2
75 g
raisins
21 g
fresh yeast
187½ ml
low-fat milk
25 g
sugar
250 g
flour
1
eggs
½ pinch
salt
50 g
clarified butter
1 tbsp
confectioner’s sugar
lingonberry jam
MetricImperial

Utensils

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

Nutrition per serving

Cal942
Protein21 g
Fat32 g
Carb138 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.
    • 75 g raisins
    • 21 g fresh yeast
    • 187½ ml low-fat milk
    • 25 g sugar
    • 250 g flour
    • 1 eggs
    • ½ 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.
    • 50 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.
    • 1 tbsp confectioner’s sugar
    • lingonberry jam
    • fine sieve

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

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