CookEat Recipe

French Pancakes au Kümmel

Name: French Pancakes au Kümmel
Ingredients: 113 Gramme Flour — No. 17 sifted flour, source 4 oz; source unit: gramme; 14 Gramme Icing sugar — No. 17 powdered sugar in batter, source half oz; source unit: gramme; 2 Egg — No. 17 raw eggs; 1 Saltspoon (source measure) Salt — No. 17 salt; source unit: saltspoon; 360 Millilitre Milk — 360 mL GOOD COLD milk, child rounded approximation for three-quarter source pint; retain this quantity, not an exact measured yield.; 8 Drop Vanilla extract — No. 17 vanilla essence; source unit: drop; 4 Drop Orange extract — No. 17 orange flavouring; source unit: drop; 1 Tablespoon Jamaica rum — No. 17 Jamaica rum; source unit: tablespoon; 1 Tablespoon Kümmel liqueur — No. 426 kümmel liqueur added to No. 17 batter; source unit: tablespoon; 1 Tablespoon Butter — No. 17 melted butter made available for greasing pan; source unit: tablespoon; Sugar — Fine sugar mandatory LIGHT dusting BEFORE and AFTER rolling; total amount unspecified.

Thin French pancakes scented with kümmel liqueur and finished with fine sugar. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0426. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use commercial colourless alcoholic caraway-style culinary kümmel, retaining the separate Jamaica rum. Use a food-safe pastry brush and cook the pancakes thoroughly; the one-minute-side times are guides. Mandatory fine-sugar dusting before and after rolling has no specified quantity. Alcohol retention and actual cake yield are unknown. Limites : Batter output, residual alcohol, essence drop sizes, pan butter uptake and finishing sugar dose remain unmeasured. Twelve cakes are source batch guidance; the flavour difference comes from the added kümmel.

Type: Dessert

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

113 Gramme approximately 4 ouncesFlourNo. 17 sifted flour, source 4 oz; source unit: gramme
14 Gramme approximately one half ouncesIcing sugarNo. 17 powdered sugar in batter, source half oz; source unit: gramme
2 EggNo. 17 raw eggs
1 Saltspoon (source measure) SaltNo. 17 salt; source unit: saltspoon
360 Millilitre approximately 1 and one half US cupsMilk360 mL GOOD COLD milk, child rounded approximation for three-quarter source pint; retain this quantity, not an exact measured yield.
8 Drop Vanilla extractNo. 17 vanilla essence; source unit: drop
4 Drop Orange extractNo. 17 orange flavouring; source unit: drop
1 Tablespoon Jamaica rumNo. 17 Jamaica rum; source unit: tablespoon
1 Tablespoon Kümmel liqueurNo. 426 kümmel liqueur added to No. 17 batter; source unit: tablespoon
1 Tablespoon ButterNo. 17 melted butter made available for greasing pan; source unit: tablespoon
SugarFine sugar mandatory LIGHT dusting BEFORE and AFTER rolling; total amount unspecified.

Method

Steps

Step 1
Mix 113 g sifted flour,14 g powdered sugar, TWO raw whole eggs, ONE saltspoon salt, EIGHT drops vanilla essence and FOUR drops orange flavouring. Gradually add 360 mL GOOD COLD milk, ONE tablespoon JAMAICA RUM and ONE tablespoon colourless alcoholic caraway-style kümmel. Whisk FIVE minutes or until smooth and thickened, pass through a Chinese strainer and rest THIRTY minutes.
Step 2
Use a food-safe pastry brush to lightly grease a thoroughly hot SIX-INCH-bottom pan from ONE tablespoon melted butter. Pour about THREE tablespoons batter for each cake; fry golden about ONE minute, turn and fry about ONE minute more. Cook thoroughly through, avoiding blackening. Repeat for the source twelve cakes.
Step 3
Lightly dredge fine sugar over each cake BEFORE rolling, roll and dust lightly again. Lay on a hot dish and serve very hot.

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