Traditional Dutch Pannekoeken I Made It

Traditional Dutch Pannekoeken

frankieanne 13 years ago
I knew I had one of these saved. It was this one:
Traditional Dutch Pannekoeken
Lots of butter! It reminded me of a thick crepe. First time making one of these.
Flag
pointsevenout 13 years ago said:

After the last several days trying out various recipes of the puff egg pancake, I find them all very close to the same recipe.
They go by pannekoeken, Dutch baby, German pancake, Austrian pancake, American-Austrian bake, and a few more I can't recall now.
Baked in casseroles or heavy pans or ramekins or loaf pans, or pie dishes, all designed to give a different look to the samish recipes. Generally they are a 50/50 milk/flour mix with a few up to a half dozen eggs with a mixture of a little salt and nutmeg and maybe sugar or a touch of other spices. Baked in a butter laden receptacle at a medium-high temperature for about 20 minutes until puffed and golden brown.
Only really different one I found was a note in the comments section on how to make the pancake more fluffy. Beat half the eggs with sugar until triple the volume and it takes a couple of seconds for the egg to ribbon off of the beaters. Folded into the batter to help it stay inflated when taken from the oven.
My only experience with that method was the flattest pancake of all of the recipes.
They were all good as I suspect this one is too.

Flag