Please use the proportions of this batter as a guideline. It will take some experimenting to learn how you like your pancakes: thin and crispy or thick and fluffy. This batter produces fairly thin pancakes (using a 20 cm pan, it will yield about 4-6 pancakes, depending on how much batter you use per pancake).

You can make plain pancakes, or with bacon, with apple, or apple and bacon.

200 g flour
2 egs
300 ml milk
pinch of salt
butter for frying
slices of smoked bacon, lightly fried
apple slices, lightly sauteed in some butter
sugarsyrup to serve

Mix all ingredients except the butter together to form a smooth batter. You can leave it to rest but it's not necessary.

Heat a frying pan until it's very hot. Add a knob of butter and with a serving spoon, a scoop of batter. Swirl the pan around to spread the batter. Cook until the top is almost dry, flip, bake for another minute. Keep pancakes warm on a plate set on a pan of simmering water.

For bacon pancakes, add fried bacon to the pan before pouring on the batter. For apple pancakes, put the sauteed appleslices on top of the batter after you've poured it into the pan.

Serve all pancakes with Dutch sugar syrup.

from the Dutch Cooking thread

Date User Comment

Wed 10/26/05 07:17:13 Chufi Initial entry of recipe.