Pannekoeken (dutch pancakes)

Yield: 1 Servings -==

Ingredients:

500 gr wheat flour 1 l milk 4 medium eggs 1 tsp salt
1 tblsp oil 1 tsp sugar It can be hand mixed or put in a

Instructions:

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 start 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. Apple pancakes 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%% From: nmegna28@ursa.calvin.edu (Nancy Megna) Source: Good Houskeepong Cookbook Converted by MMCONV vers. 1.40