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Real Dutch Pancakes (eierpannenkoeken) Recipe

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This recipe for Real Dutch Pancakes (eierpannenkoeken), by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Intermatic B.V. -- Marjolein Zandbergen
Added: Wednesday, November 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
FOR 1 LARGE PANCAKE:
salt
1 c. flour
1 c. milk
2 large or 3 medium eggs, beaten ( c.)
at least c. butter OR margarine

Directions:
Directions:
Put the flour and the salt in a bowl, make a well in the middle and add the beaten eggs. Mix to a smooth batter. Add the rest of the milk. Melt half the butter in a heavy skillet. Pour the batter into it. Turn these pancakes frequently, each time adding some butter. They should then become golden brown and crisp at the sides.

Personal Notes:
Personal Notes:
These pancakes are as big as a dinner plate and formerly even bigger (12 in. diameter!). Nowadays you may find such big pancakes on the menu of a restaurant, but at home we make them the dinner plate size. They are either eaten as a savoury (with smoked sausage or bacon) or as a sweet (plain with molasses or golden syrup or with apples). Pancakes are best when made with yeast and they should be served piping hot. Use two skillets when available. Keep the pancakes hot on steam, or covered in the oven. The following recipe is a luxury one, for special occasions, as many eggs are used in preparing (instead of yeast).

 

 

 

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