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(Thick Dutch pea soup)
Rye Bread with Cheese
Pannenkoeken with Vla
(Dutch pancakes)

Date

April 14, 2012

Pannenkoeken (Dutch Pancakes)

Dutch pancake
  • ○ Ingredients ○ (Makes about 8)

    • 125 g (1 cup) all-purpose flour
    • 125 g (1 cup) buckwheat flour
    * (You can also use 300 g of normal flower)
    • 1 sachet easy-blend (rapid-rise) dried yeast
    • 500 ml (2 cups) lukewarm milk
    • 1 egg
    • 1 tsp salt

How to make Dutch pancakes
  • ○ Preparation ○

    Sift both types of flour into a bowl, mix with the salt, stir in the yeast and make a well in the centre. Gradually pour the milk in, stirring all the time. Beat mixture to form a smooth batter,
  • beat in the egg. Cover and leave to rise for 1 hour.
  • ○ Directions ○

    1. Melt a little butter in a 20 cm pan. Stir the batter and pour a ladleful into the pan,
  • tilting and turning the pan until the base is evenly covered.

    2. Cook the batter until the surface of the pancake is dry and covered with small holes

    3. Run a wide spatula under the pancake to loosen it. Turn it over and cook for 30 seconds more, until cooked through.

    4. Slide the pancake out of the pan and keep warm. Cook the other pancakes in the same way, adding more butter to the pan as required.

    5. Serve the pancakes with a topping of your choice, such as syrup, jam, sugar, honey.

  • ○ Alternatives ○

    1. Cook some slices of bacon in a dry frying pan until crisp.
  • Remove from the pan, pour in the batter and return the bacon.

    2. Add raisins to the batter.

    3. Bake slices of apple and serve on top of a pancake, with cinnamon (icecream)

    4. Add slices of cheese or apple to the batter in the pan.
  • ○ For egg based pancakes ○

    1. Use 400 g of flour and 5 eggs and 1 egg yolk to make egg based pancakes.
  • In this case you use 750 ml of milk.

    2. Sift the flour into a bowl and make a well in the centre.

    3. Add the eggs and stir, gradually incorporating the flour. Gradually add half of the milk and beat to make a smooth thick batter. Gradually stir in the remaining milk.

    4. Cover and leave to rest in the refrigerator for 30 minutes.

Recipe for Vla (vanilla custard )

  • ○ Ingredients ○

    • 1 liter (slightly more than 1 quart) of whole milk
    • 1/4 liter (1 cup) of heavy cream (or less, down to 50ml or 1/4 cup)
    • 70 grams (1/3 cup) of sugar
    • 2 additional tablespoons of sugar
    • 2 eggs
    • 40 grams (slightly less than 1/3 cup) of cornstarch
    • a half or whole vanilla bean (or plain old vanilla flavoring)
    • optional: yellow food coloring
  • ○ Directions ○

    1. Add a few tablespoons of milk to the cornstarch and stir until the cornstarch dissolves and the liquid is uniform. Heat up the remaining milk in a large pan with a cut open vanilla bean in it.

    2. In the meantime, use a (hand)mixer to beat the 70g of sugar with the eggs until foamy
  • — this takes a few minutes. Keep an eye on the milk.
    When the milk starts to boil, lower the heat and dump in the cornstarch fluid and stir until somewhat gelatinous — this should take a minute or two, but don't worry if it doesn't get gelatinous. Keep it on a very, very gentle boil.

    3. Slowly pour in the foamy egg/sugar mix into the gently boiling milk; keep it like that while gently stirring and beating the mix until the vla is uniform and somewhat gelatinous.

    4. To cool it, pour the vla into a bowl and lower the bowl into a larger bowl filled with cold water.
    Stir the vla every few minutes and replace the lukewarm water with cold water. Store in fridge.

    5. Before serving, beat the desired amount of heavy cream with 2 tablespoons of sugar until stiff and stir into the vla — use less cream to keep the vla lighter.
    If you want to make it look more like the real thing, add 10-15 drops of yellow food coloring and stir.

Vanilla

Vanilla

Milk with Vanilla

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