Dutch Pancake

I forgot how easy this breakfast dish is to make.  It is alway impressive even if for just a few minutes before it collapses.  I had made it for my teenage sons but with only one Cast Iron, I couldn't keep up with their appetite and my Hubby's so I did not make it again until today. 

I have been making Claufotis which is similar, but more filling.  I have posted about Dutch pancakes before, one on Wild Blueberries and other on Maine Pancakes , not sure why I have not blogged on Claufotis as the batter is a little different.  

Today I used up the last of the BC cherries for this year.  Cherries are tradition for the Claufotis recipe but it worked well here.  


Dutch Pancake

• 1 T butter
• 2 eggs
• 1/2c flour
• 1/2c Milk
• vanilla
• 1 T sugar, opt
• salt 

Method

• Heat the Cast Iron in a preheated oven of 425 degree
• Whisk eggs
• Whisk in the flour, milk, vanilla, sugar and salt
• Add fruit to batter
• Spray pan with oil
• Melt butter in hot pan
• Pour into hot Cast Iron pan
• Bake 15 minutes
• Dust with icing sugar

Pannenkoeken, Dutch Pancake

 Last week, a cousin was visiting with family and I decided to take her to a very popular weekend brunch place, 40 minutes waits would suggest that it is.

Apple slices with bacon; Bacon and egg

However, on a regular day, although the place was half full, the food served was not as hot and delicious as it is during a busy weekend!

Gifts are always nice to receive.

This long weekend, I decided to make Pannenkoeken for brunch

I decided to use the following crepe recipe as the batter used in the restaurant for the Dutch pancakes is much thicker than mom's crepe recipe

1 1/2 c flour
2 c milk
2 eggs
Whisk eggs and milk together
Add the flour gradually whisk making sure there are no lumps


In the restaurant there are many traditional savoury and sweet varieties.  
I like the apple and raisin one without any syrup or bacon. I have found the bacon to greasy 

Of interested is the specials they have every month, this month's special being Butter Chicken, last time we were there, it was Thai chicken. 

The batter is poured on to a medium hot pan. The pan is tilted quickly to cover the pan with batter.  I believe the secret of cooking crepes is the correct temperature of a pan.  I like using my cast iron pan as it holds the heat well once it is heated up.  





Once the batter covers the pan, cover the uncooked batter with your fillings.  In this case I used caramelized onions, sliced mushroom, thin slices of porchetta, cottage cheese and mozzarella cheese.  Once the bottom is golden brown, flip the pancake to cook the top with the fillings.

The Dutch restaurant serves some of the savory pancakes with a small side salad. 

I did roll the pancake up to eat it.  

Check out the Pfanntastic Menu at this Dutch restaurant for other ideas.  My husband likes the Potato, Onion, Bacon & Cheese Pannenkoek (with a side of sour cream)