Recipe#2224

Title: Dutch 01

Newsgroups: rec.food.recipes 
 From: hhartkoo@arts.cc.monash.edu.au (Ms Hanneke Hartkoorn) 
 Subject: Dutch Pancakes 
 Message-ID: hhartkoo.83.745462705@arts.cc.monash.edu.au 
 Date: Mon, 16 Aug 1993 00:58:25 GMT 

500 gr wheatflour
 1 liter milk
 4 medium eggs
 1 tsp salt
 1 tablespoon oil
 1 tsp sugar
 It can be hand mixed or put in a blender. For a blender, combine
 all ingredients and blend. Hand method: Put flour in a bowl, make
 a little hole in the middle. Pour in some milk in the hole and
 sstart stirring.  gradually pour in all milk, making a smooth
 batter. mix in the eggs, one by one, add salt, sugar and oil and
 mix again until the batter is smooth and not lumpy. The pancakes
 should be baked in a large wide frying pan (a french crepe pan is
 ok too) preferably in butter (or oil, if you don't like cholesterol).
 The butter should be very hot. Pour in some batter (about 2 or 3
 tabelspoons) and bake. Turn the pancake when the upper surface is
 dry and bake the reverse side for approx. the same amount of time.
 You can use anythind you like as a filling, use your imagination.
 Savoury pizzatype fillings are nice and can be put on top of the
 pancake after it's baked.
 Classic fillings are bacon and syrup pancakes and apple pancakes.
 For the baconpancakes you have to fry the bacon first and then pour
 over the batter. They are served with dutch syrup, which has a
 thicker consistancy than american syrup. Here in Australia they
 sell cane molasses, and that tastes almost the same as dutch pancake
 syrup.
 Applepancakes the same : first bake some fine chunks of apple and
 pour over the batter. These pancakes are great with applesyrup,
 but I'm not sure that't available in the States. Normal syrup or
 sugar and cinnamon will do as well I reckon.
 My favourite is a pancake with bacon and salami and syrup, but I
 think that's an acquired taste.