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Dutch Pancakes with Variations - Dutch Pannekoek with Variations
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  • 1 cup (225 ml) milk
  • 1 cup (225 ml) water
  • 1-1/2 cups (350 ml) wheat flour (make sure it is bread flour)
  • 1/2 tsp (2 ml). salt
  • 1 tsp (5 ml). baking powder
  • 2 eggs, beaten
  • See Variations For Additional Ingredients
  • Combine milk and water, and heat in microwavable bowl for two minutes.
  • In a blender, add flour, salt, baking powder and beaten eggs.
  • Cover blender but remove center of cover.
  • With blender, set at a medium speed, slowly add milk and water mixture.
  • Blend until there are no lumps.
  • The batter should be thinner than a pancake batter and thicker than a crepe batter.
  • Variations for the Pancakes:
  • Bacon Pancakes:
  • Cook two to three slices of bacon in a large pan.
  • Once the bacon is cooked, pour batter over bacon and bacon grease.
  • Cook for approximately two minutes on the first side, then flip and cook for another minute.
  • Top with syrup and powdered sugar.
  • Apple Pancakes:
  • Peel, core and thinly slice one Granny Smith apple.
  • Heat 2 tbsp (30 ml) vegetable oil in a pan.
  • Add apples and slightly brown on both sides.
  • Pour pancake batter over two apples.
  • Cook for one minute on first side, then flip and cook for another two minutes.
  • Top with syrup and powdered sugar.
  • Cheese Pancakes:
  • Heat 2 tbsp (30 ml) vegetable oil in a pan.
  • Pour pancake batter into pan and allow to brown on firsts side, approximately one minute.
  • Flip and top with 2 ounces shaved, aged Gouda cheese.
  • Top with syrup and powdered sugar.
Recipe taken on 08/28/01 from HGTV, Home and Garden Television's internet website at: http://www.hgtv.com/HGTV/project/0,1158,FOLI_project_12990,FF.html

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