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