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Lausitzer Plinsen (Lusatian yeast pancakes)
A German classic from Brandenburg: in Sorbian-influenced Lusatia, Plinsen are thin yeast pancakes traditionally made with buttermilk in the batter. Wafer-thin, golden brown and with a lightly sour aroma, they come to the table warm with cinnamon sugar and apple sauce. Serves 4.
Kochzeit
45 min
Portionen
4
Zutaten
11
Nährwerte
pro Portion595 kcal
Kalorien
15 g
Eiweiß
20 g
Fett
87 g
Kohlenhydrate
Zutaten
Für 4 Portionen
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Zubereitung
- 1
Mix the flour with the dried yeast, the sugar and the salt in a bowl.
- 2
Add the lukewarm buttermilk, the eggs and the melted butter or margarine and stir everything to a smooth, thick batter.
- 3
Cover the batter and leave it in a warm place until it is bubbling.
- 4
Mix the sugar for sprinkling with the cinnamon.
- 5
Heat a little oil in a large frying pan, add a small ladle of batter and spread it out thinly. Fry over a medium heat until the underside is golden brown and the surface has set.
- 6
Turn the Plinse over and finish frying the second side.
- 7
Fry the rest of the batter in the same way and keep the finished Plinsen warm, covered.
- 8
Sprinkle the Plinsen with the cinnamon sugar and serve them with the apple sauce.
