Oh my goodness, that kitchen!! Beautiful recipe, too. I would think that you could use a product like Butaris (clarified butter? sold commercially in Germany) so that it doesn't burn...
I know what’s on my Saturday brunch menu 😉 Thanks and can’t wait to get your book - my heritage is West Prussian and German foods definitely remind me of family around the table.
What a beautiful kitchen! I recognized the tiles right away! What is that wee drawer above the cooktop? Is it some sort of vent? Can’t wait to try these! Thank you!
We're not sure! It's a little drawer, I think probably used for ashes back when the stoves were fueled by wood or coal. Thomas says that the drawers are beneath all the windows in the apartment, if I remember correctly.
Perhaps the answer is, “It doesn’t matter” but in the initial prep photo the plums are skin side facing up yet in the finished photo the plums are the opposite?
Aside from aesthetics and tradition, both things I do value, is there a reason not to cut through the plums and use slices rather than try to keep all cut pieces attached while still removing the pit?
Must be kismet. I have these type of plums in my refrigerator and am looking forward to trying the recipe. I plan to also send it to my American son living in Bonn so he can make this genuine German breakfast treat!
If you look carefully at the finished photo, the plums are skin-side down, but the skin has curled back from the flesh in the cooking/caramelizing process. You can absolutely cut the plums any way you like ;)
Oh that kitchen! The tiles, and the windows!!! And the Pflaumenpfannkuchen! This reminds me of my favorite German dessert when I visit my family ...Zwetschgenkuchen (aka Plaumenkuchen). I have never been able to find in the US the type of plum used. I have heard Damson plums may be the same type?
I am excited for your new cookbook! My grandmother was an amazing cook, cooking from memory (her mother had a restaurant in Tilsit in East Prussia in the 1920s & 1930s). She never wrote down her recipes or taught my mother so I occasionally search for recipes trying to find ones that taste like her cooking. We do have her East Prussian marzipan recipe!
Re “The ‘80s were forty years ago…” — as my husband likes to say, Never do the math. ! (It’s always so much more than I think! “Oh, that was just a few years ago….”) 😂
Oh my goodness, that kitchen!! Beautiful recipe, too. I would think that you could use a product like Butaris (clarified butter? sold commercially in Germany) so that it doesn't burn...
Absolutely!
I know what’s on my Saturday brunch menu 😉 Thanks and can’t wait to get your book - my heritage is West Prussian and German foods definitely remind me of family around the table.
I adore Pflaumenpfannkuchen 😍
What a beautiful kitchen! I recognized the tiles right away! What is that wee drawer above the cooktop? Is it some sort of vent? Can’t wait to try these! Thank you!
We're not sure! It's a little drawer, I think probably used for ashes back when the stoves were fueled by wood or coal. Thomas says that the drawers are beneath all the windows in the apartment, if I remember correctly.
How strange! Thanks!
Perhaps the answer is, “It doesn’t matter” but in the initial prep photo the plums are skin side facing up yet in the finished photo the plums are the opposite?
Aside from aesthetics and tradition, both things I do value, is there a reason not to cut through the plums and use slices rather than try to keep all cut pieces attached while still removing the pit?
Must be kismet. I have these type of plums in my refrigerator and am looking forward to trying the recipe. I plan to also send it to my American son living in Bonn so he can make this genuine German breakfast treat!
If you look carefully at the finished photo, the plums are skin-side down, but the skin has curled back from the flesh in the cooking/caramelizing process. You can absolutely cut the plums any way you like ;)
those windows!
Incredible, right?!
Oh that kitchen! The tiles, and the windows!!! And the Pflaumenpfannkuchen! This reminds me of my favorite German dessert when I visit my family ...Zwetschgenkuchen (aka Plaumenkuchen). I have never been able to find in the US the type of plum used. I have heard Damson plums may be the same type?
I am excited for your new cookbook! My grandmother was an amazing cook, cooking from memory (her mother had a restaurant in Tilsit in East Prussia in the 1920s & 1930s). She never wrote down her recipes or taught my mother so I occasionally search for recipes trying to find ones that taste like her cooking. We do have her East Prussian marzipan recipe!
Yes, look for Italian prune plums or Damson plums. Oooh, that's so cool - do you ever make the marzipan? I hope you love the book!
Re “The ‘80s were forty years ago…” — as my husband likes to say, Never do the math. ! (It’s always so much more than I think! “Oh, that was just a few years ago….”) 😂
ha!
THOMAS STRUTH!!! This is just delightful, Luisa.
Yes!! So cool, Luisa!
Ooh, interesting! We make pancakes the same way in Belgium but with sliced apples. In the Netherlands they even add bacon!
the windows in that kitchen! so lovely