Plinse

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A plinth

A Plinse or a Plinz , Blinsen or Flins ( sorbisch plinc or dialektal blinc ) is in East Middle a round pancakes in pan size or smaller, consisting of one of eggs , salt , milk and flour the mixed dough is baked on both sides golden yellow to brown. The addition of quark is also called "quark lentils". Instead of whole milk, especially in the Lausitzoften used buttermilk; then you get the so-called "buttermilk lentils". Unlike in pancake batter, yeast or baking soda is often added to the batter . This differs from region to region, as does the further processing described below.

You can eat them with sugar , applesauce , jam , jam , nougat cream or hearty with cheese , ham , vegetables in pieces, cut into small squares in a grid or rolled up, warm or cold. It is also possible to press apple slices into the dough and let them bake. The pancakes can then be served in the sweet version with sugar and cinnamon.

The name comes from the Slavic languages and was borrowed from Sorbian in East Germany - see also Bliny in Russian cuisine

In Saxon a plins colloquially referred to someone who is clumsy.

See also

literature

  • Sophie Wilhelmine Scheibler (ed.): General German cookbook for all stands. Seventeenth edition, CF Amelangs Verlag, Leipzig & Berlin 1866.
  • PH Jones: Cooking back in the day - Szczecin recipes. epubli GmbH, Berlin 2013, ISBN 978-3-8442-7599-5 .

Web links

Wiktionary: Plinse  - explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. ↑ https://web.archive.org/web/20110112212057/https://www.philhist.uni-augsburg.de/lehrstuehle/germanistik/sprachwissenschaft/ada/runde_7/f01a/
  2. ↑ Gunter Bergmann: Small Saxon Dictionary . Abbreviated paperback edition. Reclam, Stuttgart 2009, ISBN 978-3-15-021520-3 , pp. 115 .