A traditional Dutch recipe this time: pancakes! Very simple to make and taste very good. Dutch pancakes are much thinner and lighter than American pancakes. We often put fruit inside such as raisins, apple or banana. It's also possible to combine it with cheese or bacon, but in this recipe I just make the fruit-version.
The setup I like to use: a big pan with the batter next to the pan and on the left of that a big flat plate to put the pancakes. The big soup spoon is convenient to get the right amount of batter every time.
the batter needs to be quite thin
melt a little bit of butter in a flat pan, when the pan is hot add the batter. You should not turn the heat to the highest setting, but probably just about 2/3 of max
bake until the top is not running anymore and the pancake has turned yellow, then use a spade to flip
after you flip the pancake, the other side should look like this: nice golden brown
apple pancakes. I add a tiny bit of batter first, then add apple slices and then cover with a bit more batter. Fruit pancakes need a bit longer to bake, so turn the heat lower.
Raisin pancakes. Same two-step procedure as with apple
All done, you will have a huge pile of pancakes. Both warm and cold they taste great!
Put some sugar, jam or syrup on the pancake, roll it tightly and eat it.
You can also put fresh fruit, icecream, pudding of whipped cream inside. Yummy!
|Last Updated ( Monday, 07 February 2011 )|
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