Wednesday, November 20, 2013
Dutch/Belgian style flat pancake
Serves family of 4
400 g flour
Mix flour with half of milk and egg. Add remaining milk slowly whisking. Let sit about 20 minutes.
Heat pan and add about 1/2 tbsp butter for each pancake. Add about 3/4 cup of batter and swirl in the hot butter. When bottom is browned flip to other side, remove when both sides are brown. Set aside and serve with sugar and a squeeze of lemon juice.
Yeast version of recipe
300 gr flour (2 cups)
10 gr yeast (a little over 1T or one packet)
.5 liter (2.5 c warm milk)
Pinch of sugar
butter for frying
Mix yeast and warm milk
Add to flour, eggs, salt, and pinch of sugar
Cover mix and leave mix to rise for an hour in a warm place
Heat butter in a heavy pan. Make sure the pan is hot before adding mix, one pancake at a time.
This mix is far runnier than American pancakes, so make sure they are paper thin. Turn pancake when the top is dry and it is brown on the bottom.
And here's the German pancake that I enjoyed growing up from my grandma and mother:
4 large eggs
400 g all purpose flour
750 g milk
a pinch of salt
7 tablespoon sugar
Butter or crisco for frying
Mix all the ingredients together... Fry in the same way as explained above in the other pancake recipes. Remember you need quite a bit of butter to fry these pancakes, it's not just a light coating of the pan. About 3/4 of a tbsp is a good generous amount.
Serve with a sprinkling of sugar, or jam or even canned peaches (strain them from the juice) Yum!