Dutch Pancakes Food

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DUTCH PANCAKES



Dutch Pancakes image

Pancakes filled with bacon, topped with glazed apples and smothered by a fresh cream and maple syrup sauce

Provided by Food Network

Time 2h45m

Yield 3 servings

Number Of Ingredients 14

1 cup flour, sifted
Freshly ground salt
Freshly ground white pepper
1 whole egg
3 egg yolks
1 1/4 cups milk
1-ounce butter, plus extra (softened) for dotting tops of pancakes
4 slices bacon
1 tablespoon maple syrup, plus 1/4 cup
1 green apple (Granny Smith) cored and thinly sliced
Sugar for dusting
1/2 cup whipping cream
2 tablespoons arrowroot
Pinch cinnamon

Steps:

  • Make the pancake batter by combining flour and freshly ground salt and pepper. Make a well in the center and add 1 whole egg, 1 egg yolk and the milk gradually and beating all the time. Set aside in a cool place for 2 hours. Melt 1-ounce butter in the frying pan. Add it to the batter mixture. Pour the batter into the pan and rotate until the base is evenly covered. When the topside looks waxy the underside is cooked. Flip over using a palette knife. Cook lightly and then turn pancake from the pan "second side up" onto a heated serving dish. (This side gets a complete cooking later when covered by bacon and broiled.) Lay slices of bacon on top and 1 tablespoon of syrup. Put dish under broiler and cook bacon for 2 1/2 minutes. Meanwhile prepare a second pancake. When the bacon is cooked cover it with the second pancake. Arrange thin slices of apple around the top of the pancakes. Dust with sugar and small pieces of softened butter. Return to the broiler until apples are soft and glazed - approximately 2 1/2 minutes. Now make the sauce. Heat the 1/4 cup of maple syrup and the cream in a pan. Mix the arrowroot and the remaining 2 egg yolks together and add them to the pan. As it comes gently to the boil add a pinch of cinnamon. Stir constantly to avoid curdling. Remove from heat when thick and pour over the pancakes. Serve piping hot - immediately.

DUTCH PANCAKES



Dutch Pancakes image

My family moved here from Holland just before I was born. These pancakes, a little thicker and eggier than a crepe, are eaten in our family for breakfast or for dinner. Serve rolled and topped with real maple syrup, fried apples, jam, or sugar. Leftovers are good eaten cold.

Provided by Cathy Wiechert

Time 1h35m

Yield 8

Number Of Ingredients 6

6 large eggs
1 ¾ cups all-purpose flour, or as needed
1 ¼ cups milk, or more as needed
1 tablespoon white sugar
1 tablespoon vegetable oil
1 tablespoon unsalted butter, or more as needed

Steps:

  • Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
  • Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.

Nutrition Facts : Calories 206 calories, Carbohydrate 24.5 g, Cholesterol 146.4 mg, Fat 7.9 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 2.9 g, Sodium 68.9 mg, Sugar 3.7 g

POFFERTJES (DUTCH MINI PANCAKES)



Poffertjes (Dutch Mini Pancakes) image

An easy, no-yeast recipe for Dutch pancakes, which are called "poffertjes" in the Netherlands. They are traditionally made in a poffertjes pan which has indents, but you can use a large frying pan and scoop a small tablespoon of batter per poffertje into the pan. Serve the poffertjes warm with a knob of butter and powdered sugar.

Provided by stroopwafel

Categories     World Cuisine Recipes     European     Dutch

Time 15m

Yield 12

Number Of Ingredients 5

2 cups self-rising flour
1 pinch salt
1 cup milk at room temperature
2 large eggs
2 tablespoons maple syrup

Steps:

  • Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
  • Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 18.7 g, Cholesterol 32.6 mg, Fat 1.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 297.8 mg, Sugar 3 g

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