Discovering the Perfect Dutch Pancake Recipe...in Spain

In my last post, I told you how Valerie, our current host at Casa Valerosa, bravely left her home in Amsterdam to set out for the quiet life in Spain, where she now successfully runs a campsite sprinkled with art workshops.

But I left out one important facet of Valerie's personality.
Yes, that is a piece of bacon within a pancake. Your mind has just been blown. You're welcome.
She is a pancake master.

I mean, she's Dutch. Of course she makes an amazing pancake. And by pancake I mean what we typically call a crepe. Except it's not a crepe, really. Let's call it a mix between the two. The Dutch Pancake.

It's hearty, toothsome, and huge, and it's begging to be filled, rolled, and devoured.

The land of Valerie is the land of creativity, so it's time for your art to begin.

Man, I am cheesy.
The lady of the hour, our Valerie, showing us the ropes.
Dutch Pancakes
Ingredients
Recipe can easily be doubled
  • 1 cup flour
  • 2 cups milk
  • 1 egg
  • pinch salt*
  • Tool: Awesome large pancake flipper
    *Add a teaspoon of vanilla extract or cinnamon if you're feeling wild and crazy
    A bit more runny than yogurt...(this is the recipe doubled)
    Valerie displays the batter-spreading technique
    Directions
    Pour flour in a large bowl and make a well in the center. Add a pinch of salt and your egg and whisk until the yolk is broken. Keeping the well, begin to add the milk, slowly incorporating the flour until mixture is homogeneous and the texture is a bit thinner than yogurt. You may need more or less milk than two cups

    Heat a large pan to medium-high heat. Melt butter and add just enough batter to thinly cover the entire pan after pouring it in and rotating the pan in a circular motion to spread it out (as pictured). When the top-side is beginning to look dry, after about 1-2 minutes, flip it (check the bottom for tell-tale browning). Cook for another minute-or-so or until beginning to goldenly crisp in spots.

    Continue with the rest of the batter, melting a dab of butter in the pan each time before adding the next batter batch. Behind not adding too much batter, the second-most important rule is no adding too much butter.

    Directions with bacon (or whatever else you want to throw in there):
    Add bacon to the middle of the pan first. Add batter and cook as usual.

    Note: let bacon cook for a minute or two if you want it to be more crispy, but know that the pancake won't roll up so well.
    We also made poffertjes, mini pancakes that are typically eaten with sugar and syrup or stuffed with other sweet thangs
    The finished products, plain and made with bacon and asparagus. And why not throw some honey on there?
    Once you've mastered the Dutch pancake, fill it with anything, really.

    For a Spanish twist on this dutch treat, try filling it with Jamón Serrano (Spain's version of prosciutto), asparagus, shaved Manchego, and Romesco Sauce (recipe here)

    Otherwise, try:
  • Smoked salmon, herbed cream cheese, and arugula
  • Sauteed curried vegetables accompanied by a cumin/tumeric yogurt sauce 
  • Ham, cheese,and fried egg
  • Honey or Maple syrup and fresh fruit
  • Nutella and banana!!

  • Oh, and do you know what else you can do with Dutch Pancakes? EASY SPEKKOEK! Just alternate layers of pancake, custard, and marmalade until you have about 10 layers. Definitely not the original recipe, but it's an easy, impressive dessert nonetheless. Bam!

    Dutch cuisine isn't quite what I was expecting when we set out for Spain, but let's be honest: can I really complain about getting pancakes over paella?

    3 comments:

    1. This reminds me of the southern Dutch Baby pancake, which I normally have with sautéed apples and cinnamon. Bacon would fit nicely into that version.

      ReplyDelete
      Replies
      1. I think bacon would fit nicely into any version of everything.

        Delete
    2. The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.

      ReplyDelete

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