Pannekoeken (dutch pancakes)
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Pannekoeken (dutch pancakes)
  Dutch    Pancakes  
Last updated 6/12/2012 12:47:39 AM. Recipe ID 8453. Report a problem with this recipe.
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      Title: Pannekoeken (dutch pancakes)
 Categories: Main dish
      Yield: 1 Servings
  500 gr   wheat flour 1 l milk 4 medium eggs 1 tsp salt
        1    tblsp oil 1 tsp sugar It can be hand mixed or put in a
  blender. For a blender, combine all ingredients and blend. Hand
  method: Put flour in a bowl, make a little hole in the middle. Pour
  in some milk in the hole and start stirring. gradually pour in all
  milk, making a smooth batter. mix in the eggs, one by one, add salt,
  sugar and oil and mix again until the batter is smooth and not lumpy.
  The pancakes should be baked in a large wide frying pan (a french
  crepe pan is ok too) preferably in butter (or oil, if you don't like
  cholesterol). The butter should be very hot. Pour in some batter
  (about 2 or 3 tabelspoons) and bake. Turn the pancake when the upper
  surface is dry and bake the reverse side for approx. the same amount
  of time.
  You can use anythind you like as a filling, use your imagination.
  Savoury pizzatype fillings are nice and can be put on top of the
  pancake after it's baked.
  Classic fillings are bacon and syrup pancakes and apple pancakes. For
  the baconpancakes you have to fry the bacon first and then pour over
  the batter.  They are served with dutch syrup, which has a thicker
  consistancy than american syrup.  Here in Australia they sell cane
  molasses, and that tastes almost the same as dutch pancake syrup.
  Apple pancakes the same : first bake some fine chunks of apple and
  pour over the batter.  These pancakes are great with applesyrup, but
  I'm not sure that't available in the States. Normal syrup or sugar
  and cinnamon will do as well I reckon.
  My favourite is a pancake with bacon and salami and syrup, but I think
  that's an acquired taste.
  From: (Nancy Megna)

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Recipe ID 8453 (Apr 03, 2005)

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