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Dutch pancakes any time of day.

Duth pancakes any time of day Pancake time is any time in The Netherlands, where restaurants featuring this treat serve them throughout the day. diners choose sweet or savory toppings to go over a plate-size pancake, which is much like a thick crepe. (One Amsterdam restaurant, The Pancake Bakery, offers 53 toppings--ranging from pineapple to an Indonesian vegetable combination.)

At home, try one of the sweet toppings--syrup, apples, or cherries--over plain pancakes. For a savory version, top pancakes with Dutch cheese and ginger, or stir crumbled bacon into the batter.

Plate-size Dutch Pancakes

To speed cooking, make pancakes in two pans at the same time.

4 large eggs 2-1/2 cups milk 1/2 teaspoon salt (optional) 1-1/2 cups all-purpose flour 8 teaspoons butter or margarine Fruit or maple syrup, or sauteed apples or cherry sauce (recipes follow)

In a blender, whirl eggs, milk, and salt, then add fluor and whirl until smooth. Melt 1 teaspoon of the butter in a 10- to 12-inch frying pan over medium heat; swirl to coat. Pour 1/2 cup batter into pan; tilt pan to spread batter evenly over bottom.

Cook pancake until top looks dry and bottom is well browned, 1-1/2 to 3 minutes. Loosen pancake with a wide spatula, then carefully flip over and cook until bottom is brown, 1 to 2 minutes longer. Keep warm. Repeat to make remaining pancakes, stirring batter. Serve with fruit or syrup. Makes 8 pancakes, 4 servings.

Per pancake: 205 cal.; 8 g protein; 9.4 g fat; 22 g carbo.; 111 mg sodium; 158 mg chol.

Sauteed Apples

1 tablespoon butter or margarine 2 large Red Delicious apples, cored and thinly sliced 1/2 teaspoon grated lemon peel 1 tablespoon lemon juice 1 tablespoon sugar

Melt butter in a 10- to 12-inch frying pan over medium-high heat; add apples, lemon peel, lemon juice, and sugar. Cook, gently turning occasionally, until apples are tender to bite, about 7 minutes. If made ahead, keep the fruit warm in a 150[degrees] oven up to 1 hour. Makes 2 cups, 4 servings.

Per servings: 89 cal.; 0.2 g protein; 3.2 g fat; 17 g carbo.; 30 mg sodium; 7.8 mg chol.

Cherry Sauce

In a 2- to 3-quart pan, mix 1 tablespoon cornstarch and 2 tablespoons sugar. Add 1 tablespoon lemon juice and 1/2 cup water. Stir in 3 cups pitted fresh or frozen Bing cherries. Stir mixture over medium-high heat until boiling; serve hot. Makes 2-1/2 cups, 4 servings.

Per serving: 110 cal.; 1.3 g protein; 1.1 g fat; 26 g carbo.; 0.9 mg sodium; 0 mg chol.

Gouda and Ginger Dutch Pancakes

Plate-size Dutch pancakes (recipe precedes) 1 pound gouda cheese, thinly sliced 1/3 cup chopped preserved ginger in syrup 1/4 cup minced parsley

Follow directions for pancakes. As each is cooked, slide onto an ovenproof dinner plate. Arrange 1/8 of the cheese in a single layer on top of each cake, then sprinkle with 1/8 of the ginger and parsley. Place in a 400[degrees] oven until cheese melts, 6 to 7 minutes. Makes 8 pancakes, 4 servings.

Per pancake: 445 cal.; 22 g proten; 25 g fat; 32 g carbo.; 584 mg sodium; 223 mg chol.

Bacon Dutch Pancakes

Follow directions for plate-size Dutch pancakes (recipe precedes), stirring into batter 1/2 pound bacon, cooked and crumbled. Makes 8 pancakes, 4 servings.

Per pancake: 251 cal.; 10 g protein; 13 g fat; 22 g carbo.; 238 mg sodium; 165 mg chol.
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Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Nov 1, 1989
Words:592
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