Today I tried this recipe for flädle uberbacken, a sweet pancake dish that’s baked with applesauce, raisins, and almonds, but with my own modifications. The supermarket had run out of plain applesauce, so I used cinnamon applesauce. I had run out of white flour, but I still had spelt flour (which is also a Swabian ingredient) so I substituted the last 1/4th cup of white flour for spelt flour. Instead of milk, I used vanilla-flavored almond milk for a dairy-free version.
Frying the pancakes was quick and easy—much easier than regular pancakes, in my opinion, since the dough was quite thick and firm. I tasted the pancakes plain after frying, and they were quite delicious with just a hint of vanilla from the almond milk.
I was expecting it to be fairly easy to make, and perhaps it would have been if I had followed the recipe exactly. However, when I rolled the pancakes, they split every time, leaving me with what looked like stacked slices of pancake squares rather than rolls. That wouldn’t affect the taste, though, so I was still optimistic. Everything else was easy.
Although I had read that these pancakes would come out thick, I had still been expecting a very light, sweet texture to the pancakes. The final, baked version of the pancakes were a little dry on the inside, yet mushy on the outside. Before making these, I’d wondered why these pancake strips were so common in soups—I imagined that the dough would dissolve instantly in the hot broth. After tasting them, though, I get it—they are thick and sturdy enough to withstand broth for several minutes, I think. They tasted very similar to kugel, or noodle pudding, except with fluffier dough instead of baked noodles.
I would be interested in making flädle again, but in strips to be used in soup to balance out the dryness and thickness of the pancakes.