Hey guys, I hope you are all doing well and enjoying your summer. I’m FINALLY back with a new post and a new recipe for you!
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Alright lets get down to business. Pancakes! Specifically Dutch pancakes. If anyone has ever had one from the heart of Holland then you know what I’m talking about.
These are not your typical fluffy or small pancakes but deliciously large and soft, sweet or savoury, pancakes. Growing up this is what a pancake was to me. I knew no other way or type of pancake and these are still how we do it in our household. Whenever I make them, they just disappear instantly even though they are just a replica of the original pancakes found in Holland. Pancakes over there are something else!
I have so many great memories surrounding pancakes in Holland. Whenever my family and I went on a trip to there, we would always eat pancakes as one of the first few meals. There was a place way up in the mountains, it was actually a house that was owned by this elderly couple and they turned it into an adorable restaurant, The Pancake House, I think it was called.
It used to take a bit of a drive to reach it and once you have made it to the top of the mountain, the rest of the way to the actual restaurant had to be done by foot on a narrow path through a thick forest of trees and bushes. Now you can imagine the adventure this was for me and my cousins!
The adults always walked sensibly through the intended path up to the restaurant but not us kids, no way. We found our own paths through little openings and spaces between the trees. Who ever made it to the top before the adults was the best. Now of course no adventure is complete without some sort of hardship to make you push through and in this specific case it was poison ivy! Yep, big and thick poison ivy branched through the trees all the way up to the top! Once you were out and free, always actually in the restaurant by now, and the effects of the ivy hits you… Oh mannn… there are no words for that kind of discomfort!
You would think this would have stopped us and taught us a lesson but nah, we were finding new trails and paths every time we got to go. I remember this one time when I made it to the top with only one arm scratched and damn did I feel triumphant!
The pancakes served there were very large, almost the size of a large pizza and the toppings you could choose from were endless! There were things you don’t even think about. Sitting at the table, I was always looking around at what my family ordered on their pancakes, there were some with lemon, (which I found super weird lol) sugar, sausages and meats or veggies. Tons of things!
This recipe is just like those original pancakes. The best things about these is firstly, they can be made pretty much with your eyes closed with minimal ingredients, and second, they can be filled or topped with ANYTHING that your heart desires. Syrups and sauces, fruits and candy, meats and veggies, sweet or savoury you name it will work.
The pancakes themselves are just basic eggs, milk and flour and some salt of course. This is why you can add anything savoury to them since they are not sweet. They can also be tweaked to personal tastes by adding sugar, vanilla, cinnamon etc just depends on what you are planning to make.
I usually keep the batter as is and add different toppings unless I know we are having only sweet things on top then I may add sugar and vanilla to the batter.
Start by measuring your flour. No need to sift, whisk in the salt and make sure its all combined. Crack the eggs into a large bowl and whisk lightly.
Now what we are going to do is add half of the milk then all of the flour. Whisk the batter well to combine. You add only half of the milk first to prevent the batter from becoming lumpy. It needs to be a smooth and runny batter. Once mixed, whisk in the rest of the milk until combined.
As you can see the batter is smooth and thin.
Heat up a non stick large saucepan. Add a little bit of butter and ladle in enough pancake batter to reach all the way to the edges of the saucepan. If you are adding anything to the pancake then now is a good time to sprinkle on top, for example shredded apples or sliced bananas. Ladle a thin layer of batter on top of the fruits to cover .
Cook for a few minutes then flip using a spatula and cook the other side.
If you are adding sliced cheese, I like to fry both sides then add some cheese to one side and fold the other side on top (photo below). The heat will melt the cheese and make them delicious!
Fry the rest of the pancakes and your done! Serve warm with your favourite toppings. The pancakes can be served flat or folded in half or how we eat it, rolled.
My favourites are sliced bananas and chocolate chips or cheese (especially Gouda) for a savoury one.
And of course the king of all pancake toppings: NUTELLA! Nothing beats Nutella!
This white chocolate filled pancake was delicious too!
I would love to hear what you guys top your pancakes with?? Leave a comment below and tell me what you smother your pancakes with! Tag me with your pics! @dutchbakerblog on Instagram, Facebook or Twitter 🙂
Authentic Dutch Pancakes
Makes 12 – 15 large pancakes, depending on size of saucepan
- 4 cups (500 gms) all purpose flour
- 1 1/2 teaspoon salt or taste
- 4 cups (1 litre) milk
- 3 large eggs
- Butter or oil for frying
Syrup, sugar, honey, butter, fresh fruit such as shredded apples or sliced bananas, cheese, meats, veggies, chocolate etc
- Whisk flour and salt together.
- In another large bowl, lightly beat eggs then whisk in half of the milk. Whisk smooth.
- Pour in the rest of the milk and whisk until a smooth, lump free and thin batter is reached.
- Heat a large saucepan and add a small amount of butter. Ladle in some pancake batter and swirl the pan until it reaches the edges of the pan. Cook for a few minutes then flip and cook the other side.
- Taste a piece of the first pancake to make sure it doesn’t need any salt, sugar etc so that you can add to the batter.
- Top with your favourite toppings and serve warm
Recipe by the dutch baker.