The Pancake House
Pancakes are an institution in Holland. They can be eaten for lunch, dinner and as a snack, at home or in a pancake house.
The variety of different fillings for pancakes has to be seen to be believed! Dutch pancakes are large and nourishing. A pancake with ham and cheese is a meal in itself.
Pancakes, often eaten with the fingers, are a must at children’s birthday parties. They are covered with a thick syrup or powdered sugar and rolled up and greedily consumed.
Be sure to try this Dutch treat.
These pancakes are as big as a dinner plate. They can be eaten as a savory (with sausage, ham or bacon) or a sweet (plain with molasses or golden syrup or with apples).
Pancakes should be served piping hot. Use two skillets if available. Keep the pancakes hot on steam, or covered in the oven.
Ingredients for 4 big pancakes:
- 4 cups of self-rising flour (or 4 cups of pancake mix, if available)
- 4 cups milk
- 2 eggs
Put the flour and salt in a mixing bowl. Add the eggs, then 2 cups of milk and mix to a smooth batter. Add the rest of the milk. Heat some butter in a heavy skillet. Pour in some of the batter and fry the pancake on both sides. You can toss the pancake in the air to flip it, if you want to feel Dutch. Otherwise, just to be on the safe side, use a spatula for turning.
Serve the pancakes with sugar or molasses, golden syrup or treacle. You can also add slices of apple to the batter while the pancakes are still in the skillet (appel-pannenkoek/apple pancake) Or, you can pre-fry some bacon and pour the pancake batter on top of the nearly done bacon (spekpannenkoek/bacon pancake). You can also "invent" some variations of your own.
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