{"id":5356,"slug":"berliner-pfannenkuchen","title":"Berliner pfannenkuchen","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["coffee cake dough","one-half teaspoonful of any kind of jam","hot lard or clarified butter","granulated sugar","powdered cinnamon"],"ingredients_norm":["coffee cake dough","any kind of jam","hot lard or clarified butter","granulated sugar","powdered cinnamon"],"steps":["Make a coffee cake dough.","Roll out some balls about the size of an egg, flatten them a little and put one-half teaspoonful of any kind of jam on top.","Pinch up the dough over the jam.","Lay them on a cloth, smooth side up, cover, and allow to raise to nearly double in size.","Fry in swimming hot lard or clarified butter.","When done dust with granulated sugar and powdered cinnamon."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w70:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b577a9d4b0a67587720f7476e60483dc928bb546ea9173d603b9e03850f9fff5","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/berliner-pfannenkuchen"}