Mélange Travel & Lifestyle Magazine October 2017 | Page 221
Here’s how to make Dutch Pancake . . . (A cross between a French crepe and an American pancake) INGREDIENTS PREPARATION 2 cups flour In a bowl, add the flour, then salt 2 cups milk Add the egg and 1 cup of milk to the flour 2 eggs pinch of salt 2 tbsp. butter Mix together to make a smooth batter Stir in the rest of the milk slowly, stiring to incorporate Cover and set aside for 30 minutes In a small pan, add enough butter for frying When butter has melted, carefully pour batter into pan, just enough to cover the bottom of pan Monitor well. When the top of the pancake appears dry, flip it over Cook until the bottom is slightly brown Smother with pannenkoekenstroop (pancake syrup) Sprinkle with powdered sugar Fold and eat * If you are adding toppings to your Pannenkoeken, do so when you’ve flipped the pancake over the first time. Suggested toppings: bacon, cheese, raisins, apples and