Friday, July 30, 2010

Pancake supper

The Dutch LOVE their pancakes or "pannenkoek" as they call it.  The Dutch pannenkoek is very much like the french crêpes.  It is much thinner than the "North American" pancake.  The Dutch do not eat these for breakfast, however, this is purely a supper meal. Specialty pannenkoek restaurants can be found through out the Netherlands in huge quantities, they really take their pannenkoeken seriously.  As a topping they will often add bacon, cheese, peppers, mushrooms, pepperoni, Turkish meats, apples, strawberries,  or anything else they can think of.  Commonly eaten with "stroop" (syrup), sugar (brown or confectionery), "appel stroop" (a very thick syrup that tastes like apple) or jam.  The desired size?  The bigger the better!  There is a true technique to eating these too...  particularly the plain ones are rolled up and eaten like wrap.  Plain ones can be found pre-made ready to eat in packages in the grocery stores but they are never as good as fresh made ones. 


As a Canadian we try to have (North American styled) pancake breakfast at least once a month with maple syrup (of course).  When ever we have the children's friends sleep over they think we are crazy for eating (what they think is) supper for breakfast but they never seem to complain while they devour the thick pancakes.  We do have Dutch pannenkoeken once in awhile but not enough because they are LEKKER (delicious).

Pannenkoeken


Ingredients:
  • 250 grams of Flour 
  • 2 Cups of Milk 
  • 2 Eggs 
  • 3 teaspoons of Sugar 
  • Dash of Salt 
  • 1 teaspoon of Vanilla Extract 
  • Oil , to brush your Pan with so they don't stick

Directions:
Mix the flour and milk together until smooth. Add the eggs, sugar, and salt. Mix together until smooth. (optional let the batter rest for 30 minutes for optimal results)
Heat up the largest frying pan you own on medium heat. Brush the oil onto the pan. Pour batter in ensuring a thin round circle covering the whole bottom of pan evenly.  Cook until batter sets and is golden on the bottom, usually about 1-2 minutes. Flip the pancake and cook until golden on the other side, another minute or so. Add any preferred toppings (ie bacon, ham cheese peppers etc) serve with stroop or sugar. 


Eet smakelijk!



Edited to add :

All this pancake talk had my husband craving pancakes (American ones) so I woke up this morning to very tasty pancakes.


Here is the exact recipe he used and trust me they were the best we have ever had!!!


Fluffy pancakes

Ingredients

  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray

Directions

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

6 comments:

Sonya said...

Hmm pancakes are sooo lekker! I dont mind the dutch ones but can not stand the syrup that goes along with it..I think I will always prefer the american ones though.

Pinay in Dutchland said...

I can never finish a whole Dutch pancake. It might look thin but its very filling. The syrup though is a total yuck for me. It's like drop on your mouth.

Candee said...

I think the syrup is definitely an acquired taste. Maybe that is why the Dutch them self have so many options when it comes to what they put on their pancakes. I have tried it all and do not like their syrups either - especially their thick syrups. I will tolerate their table syrups to be polite or will just use powder sugar.
At home I use maple syrup - but thats a given. Canadian blood is made up of 99% maple sugar... that's why we are so sweet ;-)

Linda @ My Trendy Tykes said...

MMMM! Now I want pancakes!

lytha said...

ha, maple syrup blood!

i just made your dutch pancake recipe and i had some trouble. i think my problem is i've never seen anyone make them, or just that i'm american.

mine are so thin, my batter seems too runny, and they are nearly impossible to flip. i'm tempted to make them small. also, using olive oil was probably a bad idea, they are so greasy.

when i gave my (german) husband the first one, he corrected me and said you have to put the fillings in as you are cooking it. (like in your photos) so i tried that and of course there was a cheesy disaster.

starting again with a new pan the next one was better but still not pretty.

ideas?

~lytha

Candee said...

Try adding some extra flour to thicken it up a bit - it shouldn't be too thick though and should have a runnier consistency than the American ones. The flour here seems to very as so does the baking powder - I use a double acting baking powder which may give it a different thickness. Double acting baking powder isn't easily found here (at least I haven't found it easily here).