Dutch Australian Society ‘Abel Tasman’ Inc
Dutch Pancakes
Pancakes are best when made with yeast and they should be served piping hot. Use two skillets when available. Keep the pancakes hot on steam, or covered in the oven. Cold pancakes are not so nice to eat, but many Dutch people do keep leftovers in the fridge as a snack. The following recipe is a luxury one, for special occasions, as many eggs are used (instead of yeast).
ingredients:
For 1 large pancake
1 cup flour
Salt
2 large eggs or 3 medium (fills ½ cup when beaten)
(Multiply the above quantities depending upon the number of pancakes you want to make.)
method:
Put the flour and salt in a bowl. Make a well in the middle and add the beaten eggs. Mix to a smooth batter. Add the rest of the milk. Melt half the butter in a heavy skillet. Pour the batter into it. Turn these pancakes frequently, each time adding some butter. They should then become golden brown and crisp at the sides.
Gewone Pannenkoeken (Regular Pancakes)
ingredients:
(For 4 large pancakes)
4 cups flour
Salt
1 cake yeast (60 gram)
Butter or margarine
method:
Put the flour and the salt in a bowl. Make a depression in the center. Add the dissolved (with a little milk) yeast. Add 2 cups of milk and mix to a smooth batter. Add the rest of the milk.
Leave to rise for three quarters of an hour. Heat enough butter in a heavy skillet. Pour in part of the butter and fry the pancake on both sides.
You can toss the pancake in the air for turning, if you like. (Practising with someone standing by to catch them is advisable if this is your first attempt!) Otherwise use a spatula. Keep them hot in the warming drawer and serve with sugar or molasses, golden syrup or treacle.
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