Typical Dutch part 1- Pancakes

Tuesday, September 20, 2016

The first post on Typical Dutch is about....

Photo source Veerhuys Leerdam

Pannenkoeken aka Pancakes

Yeah, I hear you think 'we have that here too. We know pancakes!'
Dutch pancakes however are different than English or American Pancakes.
Where in most countries pancakes are either sweet or savoury the Dutch like to combine the two in one pancake. And it is absolutely delicious!

In the UK and USA I know pancakes are mostly eaten for breakfast or lunch. The Dutch eat pancakes for dinner and lunch mostly. Also it is often made as a treat on kids birthday parties.

The pancake does not originate from the Netherlands but have been baken all over the world already in the prehistorical time, Roman time and Middle ages around the time fasting before Easter. Later the Dutch brought the buckwheat version to the American continent where pancakes where already known as 'nohekick' made of cornflour and local ingredients.

The most common pancake is a big and rather thick pancake with icing sugar or caramel syrup as topping, the sweet one and all kids love these!
Second is a cheese and bacon with caramel syrup topping. My favourite is like the one on the photo. Cheese, bacon, apple and caramel syrup as topping.

Of course you can vary to top them with pineapple, nuts, spinach, shoarma, ice cream, cherries, strawberries, ragout, Nutella, chicken, etc. I can't be crazy enough and pretty much what you can put on a pizza you can put on a pannenkoek.

The recipe for classic Dutch pancakes:

* 250 gram plain flour (or 125 gram of plain and 125 gram of buckwheat flour which makes the batter more rich)
* 2 eggs
* 500 ml milk
* Butter
* 1 tsp salt

1. Put the salt, eggs and flour in a bowl and add half the milk.
2. Stir until the batter is nice and smooth and then add the rest of the milk.
3. Let the batter rest for 30 minutes. The air can go out and the batter can warm a bit. You could put a tea towel or plastic foil over the bowl.

Now it is time to bake!

1. Heat a frying pan and add a little knob of butter to grease the pan.
2. Take a big soup serving spoon, scoop batter and gently put it in the pan. Circle the pan round so the batter covers the whole bottom of the pan.
3. Bake until the top is dry, check if it is nice golden brown and then carefully flip it over and bake the other side until it is nice and brown.
4. Heat a plate in warm water and store your pancakes on it so they keep nice and warm.
5. Bake the next one!

If you like to have a cheese, bacon one it is the same way to bake only you add the bacon after step 1. and the cheese after you flipped the pancake at step 3.
Same with adding apple, chicken, shoarma etc.

Most people like the caramel syrup as a topping or powdered icing sugar.
The caramel syrup is typical Dutch. It is a darkbrown thick syrup and tastes sweet but savoury as well. The recipe is so traditional made from melasse where sugar beet are cooked. I bet the 'Van Gilse' syrup is available in many countries.



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