Braunschweig Griddle Cake

Introduction to Braunschweig Griddle Cake

The Braunschweig Griddle Cake, known for its rich flavor and hearty texture, is a traditional dish that has its origins in the Lower Saxony region of Germany. This cake is particularly popular in and around the city of Braunschweig, known for its agricultural heritage and time-honored culinary practices. The griddle cake is a symbol of the region's ingenuity, combining simple ingredients in a way that results in a delightful culinary experience, often enjoyed during family gatherings or festive occasions.

The history of this dish dates back to the early 18th century, when it was made using ingredients that were readily available on local farms. The use of Braunschweiger sausage, a smoked liver sausage named after the city, gives the cake its distinctive taste and aroma. This cake represents a fusion of cultural influences, combining German baking techniques with the robust flavors of central European sausage-making traditions.

Ingredients

• Braunschweiger - 250g, crumbled
• Flour - 200g, all-purpose
• Eggs - 3, beaten
• Milk - 300ml, whole
• Butter - 100g, melted
• Salt - 1 teaspoon
• Sugar - 2 tablespoons
• Yeast - 1 packet (7g)
• Onion - 1 medium, finely chopped
• Black Pepper - 1 teaspoon, freshly ground
• Dried Herbs - 1 teaspoon (optional, such as thyme or oregano)

Preparation Steps

Step 1: Prepare the Yeast Mixture

Begin by activating the yeast. In a small bowl, combine the yeast with a quarter cup of warm milk and a teaspoon of sugar. Let this mixture sit for about 5-10 minutes or until bubbles appear on the surface, indicating that the yeast is active.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, remaining sugar, and salt. Create a well in the center of the dry ingredients.

Step 3: Combine Wet Ingredients

In another bowl, whisk the eggs together with the remaining milk and melted butter. Pour the wet mixture into the center of the dry ingredients, followed by the yeast mixture. Stir until a smooth, thick batter forms.

Step 4: Add Flavor Components

Fold the crumbled Braunschweiger, chopped onion, and black pepper into the batter. If using, add dried herbs to the mixture for an extra layer of flavor.

Cooking Process

Step 5: Rest and Rise

Cover the bowl with a damp cloth and allow the batter to rise in a warm place for about 1 hour, or until it has doubled in size. This resting period is crucial for developing the cake's structure and depth of flavor.

Step 6: Prepare the Griddle

Heat a large griddle or non-stick skillet over medium heat. Lightly grease the surface with a small amount of melted butter to prevent sticking.

Step 7: Cook the Cake

Using a ladle or measuring cup, pour a portion of the batter onto the heated griddle, forming cakes that are approximately 8 inches in diameter. Cook each side for about 4-5 minutes, or until the surface bubbles and the edges appear set. Flip the cake carefully and cook the other side until golden brown and cooked through. Repeat with the remaining batter. Monitor the cooking time to ensure consistency across all cakes.

Serving Suggestions and Enjoyment

The Braunschweig Griddle Cake is best enjoyed fresh off the griddle, warm and aromatic. These cakes can be served as a main dish or as a hearty accompaniment to soups and stews. They pair beautifully with roasted vegetables, a fresh garden salad, or even topped with a poached egg and hollandaise for a twist on brunch.

For a traditional serving suggestion, accompany the cake with a dollop of sour cream or crème fraîche, which complements the savory flavor of the Braunschweiger.

When dining with friends or family, these cakes serve as a wonderful centerpiece, evoking a sense of tradition and communal enjoyment. Whether for breakfast, lunch, or dinner, the Braunschweig Griddle Cake offers a delightful taste of German heritage that is sure to satisfy.