Eierpannekoeken (Egg Pancake)

November 16, 2007


This is something I always imagine, sunday morning… mom (that’s me) makes something nice and warm for family’s breakfast and they are waiting on the table… waffles or pancakes are the favorite as they are quick and easy to make. I think it is a nice way to start a week end after hectic days 🙂

These pancakes are as big as a dinner plate and formerly even bigger (12″ in diameter!). Nowadays you may find such big pancakes on the menu of a restaurant, but at home you can make them the dinner plate size.
Usually they are either eaten as a savory (with smoked sausage or bacon) or as a sweet (plain with molasses or golden syrup or with apples). Pancakes are best when made with yeast and they should be served piping hot. Cold pancakes are awful! The following recipe is a luxury one, for special occasions, as many eggs are used in preparing (instead of yeast).

For one large pancake:

1 cup All Purpose Flour
1/4 tsp Salt
2 large eggs — or 3 medium (lightly beaten)
1 cup milk
1/4 cup butter — or margarine, at least

3 tbsp sugar (optional) –> this is sweet version if you want to eat it straight without any topping

Put the flour and the salt in a bowl, make a well in the middle and add the beaten eggs. Mix to a smooth batter. Add the rest of the milk. Melt half the butter in a heavy skillet. Pour the batter into it. Turn these pancakes frequently, each time adding some butter. They should then become golden brown and crisp at the sides.

Source: The Netherlands Cookbook


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