Lausitzer Plinsen (Lusatian yeast pancakes)

Name: Lausitzer Plinsen (Lusatian yeast pancakes)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g plain flour (type 405); 1 pack dried yeast (7 g); 2 tbsp sugar; 1 pinch salt; 400 ml lukewarm buttermilk; 2 piece eggs (medium); 40 g melted butter or margarine; 3 tbsp neutral oil (e.g. rapeseed oil) for frying; 3 tbsp sugar for sprinkling; 1 tsp cinnamon; 300 g apple sauce

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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

595 kcal

Calories

15 g

Protein

20 g

Fat

87 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.90 · ~€0.50/serving

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Instructions

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.