Dutch Pancakes


1 cup flour sifted
Salt to taste
Freshly-ground white pepper to taste
1 whl egg
cup milk
1 ounce butter plus extra, softened
for dotting tops of pancakes
4 slcs bacon
1 tablespoon maple syrup plus
1 green apple (Granny Smith) cored, sliced thin
Sugar for dusting
2 tablespoons arrowroot
1 pch cinnamon


Make the pancake batter by combining flour and freshly ground salt and pepper. Make a well in the center and add 1 whole egg, 1 egg yolk and the milk gradually and beating all the time. Set aside in a cool place for 2 hours.
Melt 1 ounce butter in the frying pan. Add it to the batter mixture. Pour the batter into the pan and rotate until the base is evenly covered. When the topside looks waxy the underside is cooked. Flip over using a palette knife. Cook lightly and then turn pancake from the pan "second-side up" onto a heated serving dish. (This side gets a complete cooking later when covered by bacon and broiled.) Lay slices of bacon on top and 1 tablespoon of syrup. Put dish under broiler and cook bacon for 2 1/2 minutes.
Meanwhile prepare a second pancake. When the bacon is cooked cover it with the second pancake. Arrange thin slices of apple around the top of the pancakes. Dust with sugar and small pieces of softened butter. Return to the broiler until apples are soft and glazed - approximately 2 1/2 minutes.
Now make the sauce. Heat the 1/4 cup of maple syrup and the cream in a pan. Mix the arrowroot and the remaining 2 egg yolks together and add them to the pan. As it comes gently to the boil add a pinch of cinnamon. Stir constantly to avoid curdling. Remove from heat when thick and pour over the pancakes. Serve piping hot - immediately.
This recipe yields 3 servings.
Comments: Pancakes filled with bacon, topped with glazed apples and smothered by a fresh cream and maple syrup sauce. A specialty of the "Port Van Cleve", Amsterdam, Holland.




1.0 servings


Friday, February 12, 2010 - 12:15am



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