Thick, golden corn flour pancakes fried in butter, a historic Liechtensteiner staple made from the principality's most important traditional grain.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat ceramic plate
Garnishes: butter pat
Accompaniments: applesauce, lingonberry jam
Instructions
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1
Combine cornmeal, milk, eggs, melted butter, sugar, and salt in a bowl. Whisk until smooth and let batter rest ten minutes.
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2
Heat a generous knob of butter in a large skillet over medium heat until it begins to foam.
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3
Pour batter to form thick pancakes about twelve centimeters across. Cook for four minutes until bubbles form and edges set.
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4
Flip carefully and cook another three minutes until golden brown on both sides and cooked through.
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5
Keep warm in a low oven while cooking remaining pancakes, adding more butter to the skillet as needed.
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6
Serve stacked with applesauce and lingonberry jam on the side for a traditional Liechtensteiner meal.
Did You Know?
Tatsch was once the daily bread of Liechtenstein, eaten at every meal when the principality was still a poor agricultural territory.
Chef's Notes
Equipment Tips
- large skillet
- mixing bowl
- spatula
Garnishing
butter pat
Accompaniments
applesauce, lingonberry jam
The Story Behind Tatsch
Tatsch tells the story of Liechtenstein's agricultural past, when corn was the dominant crop and appeared at every meal. These simple corn pancakes sustained the principality's farming families for centuries, served with whatever was available: applesauce in autumn, jam in winter, fresh cream in summer. While modern Liechtenstein is one of the world's wealthiest nations, tatsch remains a nostalgic connection to the simpler, harder times that shaped the national character.
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