Wednesday, November 20, 2013

Pannekoeken & Pfankuken

Dutch/Belgian style flat pancake  

Serves family of 4

400 g flour
800ml milk
2-3 eggs

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)
2 eggs
10 gr yeast (a little over 1T or one packet)
.5 liter (2.5 c warm milk)
1 tsp)
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:

German Pfankuken

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!

No comments: