Thursday, June 14, 2012

6 medium and 24 mini pannekoeken later...

Each year, the local elementary school has a Multicultural Festival, and my oldest asks me to make pannekoeken for the class.  I've just finished making 6 medium-sized and 24 mini-sized spek (bacon) pannekoeken.  Here's the recipe I used:

his adaptation came out pretty close to how I remember them, though I think I'd like them even better if some of the white flour were replaced with a heartier flour.  This time I made mini pancakes (totally against the spirit of pannekoeken, which are supposed to be plate sized, but much more practical for sharing at school) but I'll write the recipe for conventional size.

Pannekoeken (pawn uh kooh kuh)

1 lb bacon, cut into small pieces
3 cups all purpose flour
4 1/2 t baking powder
1 1/2 t salt
5 cups milk
2 eggs
6 T butter (salted), melted

Fry bacon in pan until browned but not too crisp.  Empty into small bowl (with grease)
In large bowl, sift together dry ingredients.
Add 3 cups milk and eggs, stir until smooth.
Add 2 cups milk and melted butter, stir until even.  batter will be quite thin

Heat non-stick frying pan.  Scatter a spoonful of bacon pieces and some bacon grease into skillet.
Add small amount of batter and swirl around pan to reach to edges
Cook until top stops looking shiny, flip and cook briefly on the other side.  Pannekoeken should be light brown (darker than breakfast pancakes).
Remove to hot plate and cover with damp paper towel or let people eat as they are ready!
Serve with stroop drizzled over top.  You can roll up and cut into slices or just cut into bite-size pieces.

Stroop (syrup served with pancakes in Holland is different than what is sold here)

1/2 cup dark corn syrup
3 T dark brown sugar
1 T molasses

Put all in a pyrex and heat in microwave for a minute to dissolve sugar.  Stir thoroughly.  It will become quite thick and sticky once cooled.  Because it's all sugar, leftovers should keep for a long time in fridge or freezer.

No comments:

Post a Comment