Ingredients: 1 cup milk
1 cup water
1-1/2 cups wheat flour
1/2 tsp. salt
1 tsp. baking powder
2 eggs, beaten Preparation: Combine 1 cup milk and 1 cup water and heat in microwaveable bowl for 2 minutes. In a blender, add 1-1/2 cups wheat flour, 1/2 teaspoon salt, 1 teaspoon baking powder and 2 beaten eggs. Cover the blender, but remove center of cover. With blender set at a medium speed, slowly add milk and water mixture. Blend until there are no lumps. Batter should be thinner than a pancake batter and thicker than a crepe batter. Bacon Pancake: Cook 2-3 slices of bacon in a large pan. Once the bacon is cooked, pour batter over bacon and bacon grease. Cook about 2 minutes on the first side, flip and cook another 2 minutes. Top with syrup and powdered sugar. Apple Pancake: Peel, core and thinly slice 1 Granny Smith apple. Heat 2 tablespoons vegetable oil in pan. Add apples and slightly brown on both sides. Pour pancake batter over apples. Cook 1 minute on first side, flip and cook another 2 minutes. Top with syrup and powdered sugar. Cheese Pancake: Heat 2 tablespoons vegetable oil in pan. Pour pancake batter into pan and allow to brown on first side, approximately 1 minute. Flip and top with 2 ounces shaved aged Gouda cheese. Top with syrup and powdered sugar. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
The Art of Dutch Cooking
Model: 0781808855
Author: C. Countess Van Limburg Stirum
(2001)
Hippocrene Books, Inc.
New York, NY 10016
Phone: 212-685-4371
Fax: 212-779-9338
Email: hippocr@ix.netcom.com
Sensible Cook: Dutch Foodways In The Old And The New World
Model: 081560503X
Author: Peter G. Rose
(1998)
Syracuse University Press
Syracuse, NY 13244-5290
Phone: 315-443-5534
Fax: 315-443-5545
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