Afternoon Pancakes #2 – I confess to an egg.

Actually I confess to two eggs! Afternoon Pancakes was once again a pleasure – friends and pancakes are a combination that just can´t go wrong.

I do however confess to “pimping” the recipe with two eggs…

When I did a trial run on Friday, I found that the pancakes needed a little extra, when served “plain”, which means without anything cooked into them. So I simply added 2 eggs. It did the trick!

Baking these Dutch pancakes was a bit different, because of the fresh yeast that goes into them. It was fun to try, and worked great. Amazing to watch the yeast bubble in less than 10 minutes. Just look at this;

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I made 2,5 times the recipe for 7 people. There was 2 pancakes left over (no one held back), and Katrine got those to take home to her boyfriend, so that she wouldn´t have to bake her self.

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None of my guests had ever tried Dutch Pancakes before. They all liked them, and the syrup (stroop) and powdered sugar where a hit.

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If you haven´t tried the recipe yet, I recommend you invite good friends and try them soon. With or without the eggs..

Recipe Traditional Dutch Pancakes

This Sunday I will host the second Afternoon Pancake event, and the theme is Dutch Pancakes (Pannenkoeken). Please join me, and try this traditional recipe (Danish version below):

Ingredients

– 400g wheat flour

– 1 tsp salt

– 15g fresh yeast, or 5g dry yeast

– 750ml lukewarm milk

– 1 tsp sugar

– Butter

Directions

  1. Sift the flour and salt over a mixing bowl.
  2. In a separate bowl, let the yeast dissolve in some of the milk, and add the sugar. Let the bowl sit at room temperature until bubbles form, approximately 10 minutes.
  3. Make a well in the flour and add the yeast mixture. Using a hand mixer, stir until there are no more lumps.
  4. Add the remaining milk, little by little.
  5. Let the batter rest at room temperature for 1 hour.
  6. Melt 1/2 tsp butter in a pan. When the butter is sizzling, hold the pan at an angle with one hand and pour the batter into the pan with the other. Move the pan slowly in a circular movement to evenly distribute the batter. The pancake should be thicker than a crêpe.
  7. Once the surface is no longer wet and the bottom is browned, flip the pancake.
  8. For plain pannenkoeken, let the pancake finish cooking until golden brown, approximately 20 seconds, and serve with stroop (thick syrup) and powdered sugar. For pannenkoeken with additional ingredients (savory or sweet), turn off the heat, add your ingredients (foods that need little cooking such as cheese should be added first and foods that need more cooking such as bacon and mushrooms should be added last), and spread about a spoonful of batter on top. Turn the heat back up. Once the bottom side is browned, flip the pancake again, and cook until done.       

Suggested Variations

  • Apple slices, cinnamon
  • Raisins, butter
  • Banana, whipping cream
  • Mixed fruits, whipping cream
  • Rum, whipping cream
  • Ham, cheese, onion
  • Ham, bacon, cheese, mushrooms, onions
  • Cheese, eggs

Danish version below this great picture:

Pannenkoeken

Hollandske Pandekager — Pannenkoeken

Ingredienser

– 400g hvedemel

– 1 tsk salt

– 15g frisk gær eller 5g tørgær

– 750ml lunken mælk

– 1 tsk sukker

– Smør

Fremgangsmåde

  1. Si mel og salt over en røreskål.
  2. Opløs gæren i lidt af mælken i en anden skål og tilsæt sukker. Lad skålen stå ved stuetemperatur, indtil der er bobler på overfladen, ca. 10 minutter.
  3. Lav en brønd i midten af melet  og tilsæt gæropløsningen. Blend dejen med en håndmixer til alle klumper er væk.
  4. Tilsæt resten af mælken, lidt efter lidt.
  5. Lad dejen stå ved stuetemperatur i en times tid.
  6. Smelt 1/2 tsk smør på en pande. Når smørret er smeltet tiltes panden med den ene hånd mens dejen hældes på panden med den anden. Bevæg panden langsomt i en cirkelbevægelse for at fordele dejen. Pandekagen bør være en del tykkere end en crêpe.
  7. Vend pandekagen, når overfladen ikke længere er våd og bunden gylden.
  8. Hvis du ønsker en neutral pandekage bages den indtil den er gylden på undersiden, ca. 20 sekunder. Pandekagen serveres med stroop (tyk sirup) og flormelis. Hvis du ønsker at lave en pandekage med fyld, skal du slukke for pladen, hvorefter du kan tilsætte de ekstra ingredienser (ingredienser der ikke behøver at blive stegt længe som f.eks. ost bør tilsættes først og ingredienser der har brug for længere tid som f.eks. bacon og champignoner bør tilsættes til sidst), og fordele en skefuld dej over. Tænd for pladen igen. Når bunden er gylden, vendes pandekagen forsigtigt og bages indtil den er færdig.

Velbekomme!