Swiss Tatsch Pancake

by LEON BOUTEILLER

Last Fall on a trip to Geneva and a hiking foray in the Alps, we found a sometimes sweet, sometimes savory version of a pancake called Tatsch. It’s a blend of Dutch Baby and the familiar American-style pancake. This is common throughout Europe. In Austria there is a similar one called Kaiserschmarren. Other versions can be found in Italy, Germany, France and the Netherlands.

A Tatsch is baked in a skillet, removed from the pan, turned over or torn into bite-sized pieces and returned to the oven to be browned in butter. During and between the World wars, Tatsch was made with toasted cornflour, an alternative to wheat flour due to the limited availability of wheat.

Tatsch is made with a simple ingredient list including wheat flour and/or cornflour, milk, eggs and butter. It is commonly served for breakfast, lunch, as a snack or dessert. There are many flavorings including vanilla, lemon, cocoa and cinnamon. Garnishes may be added like raisins or other dried fruit. Savory versions include cheese or ham. The sweet versions are usually served with a dusting of powdered sugar, fruit preserves, chocolate/hazelnut spread or fresh fruit.

With approaching Father’s Day, this dish might be a good one for aspiring young chefs. The recipe is easy and achieved with a little supervision. This version is a sweet one and very common, a combination of two or three recipes.

You will notice that the leavening is provided by the eggs; there is no baking soda or powder. Get the eggs good and foamy, best in a blender or bullet mixer. You can separate the eggs, whip the egg whites until soft peaks form and fold them in but this is an unnecessary step. I added some masa harina cornflour to mimic the Swiss recipe. The toasted cornflour, integrated many years ago, is nearly impossible to find here in the States. Any fine cornflour will do.

If using a conventional oven, set it at 375F degrees. If using a convection oven, set it at 350F degrees.

SWISS TATSCH PANCAKE

Special Equipment:

  • Heavy bottomed 10 to 12 inch skillet

Ingredients

  • ¾ cup all-purpose flour

  • ¼ masa harina or other cornflour

  • 1 tablespoon sugar

  • ¼ teaspoon salt

  • 1 cup whole milk

  • 3 large eggs

  • 1 tablespoon lemon zest

  • ½ teaspoon pure vanilla extract

  • 2 tablespoons unsalted butter or ghee

  • Powdered sugar for garnish

Method:

  • Whisk together the flour, cornflour, sugar and salt in a bowl

  • Beat the eggs until foamy and lemon colored

  • Add the eggs, milk, lemon zest and vanilla extract to the flour mixture and mix until all but the smallest lumps remain. Let the batter rest for 10 minutes to hydrate

  • Preheat the oven to 350F degrees (convection) 375F degrees (conventional)

  • Place an oven-proof skillet over medium-high heat

  • Melt 1 tablespoon of the butter and coat the bottom and partially up the sides of the skillet

  • Pour the batter into the skillet and shake it gently so that it levels

  • Place the skillet in the pre-heated oven and bake for 10 to 12 minutes or so until it is set

  • Remove the skillet from the oven and then remove the pancake and set aside for a moment

  • Add the remaining butter to the pan and after it is melted, cut/tear the pancake into bite-sized pieces and return them to the pan

  • Place the pan over medium-high heat and cook for a few minutes until the pancake pieces begin to turn golden brown

  • Place the pancake pieces on a serving dish and dust with powdered sugar and serve

The recipe may seem complicated. It is very easy and the result is amazing. To say it another way, the sum is greater than its parts.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

Back
to
Top