A light (delicious) masterpiece
Have it for breakfast. Have it for brunch. Better yet, have it for dessert! This sweet treat will satisfy your healthy virtue and “can’t-help-yourself” vice.
As host Fusina from Amsterdam shares, “the traditional Dutch dish, is easy to make and can be healthy considering the apples. Plus, the flipping part is fun and challenging!”
Things to Know About The Dutch Pancake
- The original recipe goes back to the 13th century.
- It’s a versatile dish that can be paired with different toppings. Plus, the ingredients are easy to find and available all year long.
- 1 lb. milk
- 1/2 lbs. flour
- Pinch of salt
- 2 large eggs
- 1 Apple (host Fusina uses Goudreinet, a Dutch apple with a red skin, which looks nice in the pancake, and not too sweet or too moist)
- 3.5 oz. pancetta
- Dash of sunflower oil
- Butter for baking
- Cut the apple in quarters, cut out the core and slice two quarters into very thin slices.
- Mix the flour with the 2 eggs and a little salt. Gradually add the milk until you have a smooth batter.
- Heat a little sunflower oil in a frying pan, making sure the pan is hot before you bake the pancakes.
- Place 8 to 10 apple slices in a flower shape and/or the pancetta in the pan.
- With a ladle, divide the batter into the pan so that the apple slices (or the pancetta) are covered with the batter and bake the pancake nicely brown. If the batter is no longer liquid and the bottom is nicely brown (take a peek), flip the pancake in the air(!) and bake the other side nicely golden brown.
- Add a bit of butter for some extra taste.
Serve up with powdered sugar and syrup then enjoy!