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The Pancake Bakery by Pieter Aertsen 1560

Renaissance pancakes

Pancakes made as it could have been done in the renaissance.
Course Desert, Pancake
Cuisine Campfire cooking, Danish, Historical cooking, Renaissance
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


  • 250 grams spelt flour or more likely wholemeal flour - which would be more period appropriate
  • 300 milliliters beer week and sweet preferably, fx Nisseøl
  • 2 eggs
  • 25 grams butter
  • 1 tablespoon honey or cane sugar
  • 1 teaspoon salt
  • 75 grams raisins
  • Butter for frying
  • Liquid honey
  • Hazelnuts chopped


  1. Melt the butter
  2. Mix flour and beer in a bowl
  3. Mix in the eggs, sugar, salt and raisins. Add the melted butter
  4. Adjust the consistency of the batter if needed
  5. Fry the pancakes on a small pan (see the picture for the open fire instructions and note the clay pan)
  6. Roast the chopped nuts in a hot dry pan
  7. Serve with liquid honey and the fried nuts

Recipe Notes

Source: Louise Danedanell Ørsted