Dutch Pancakes

Discussion in 'Food and nutrition' started by lottery75115, Jan 9, 2006.

  1. lottery75115

    lottery75115 Guest

    Dutch Pancakes

    Recipe By: The Galloping Gourmet with Graham Kerr - (Show # G
    Serving Size: 3

    1 cup flour ; sifted
    Salt ; to taste
    Freshly-ground white pepper ; to taste
    1 whole egg
    3 egg yolks
    1 1/4 cups milk
    1 ounce butter ; plus extra, softened,
    for dotting tops of pancakes
    4 slices bacon
    1 tablespoon maple syrup ; plus
    1/4 cup maple syrup
    1 green apple (Granny Smith) ; cored, sliced thin
    Sugar ; for dusting
    1/2 cup whipping cream
    2 tablespoon arrowroot
    1 pinch 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.


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