How to cook Delicious Snack Pannenkoeken

"Delicious Snack Pannenkoeken,How to make Pannenkoeken"

Delicious Snack Pannenkoeken

Pannenkoeken

Dalgano - Dutch Food | Pannenkoeken or Dutch pancake is a style of pancake that originated in the Netherlands. They may include slices of bacon, apples, cheese, or raisins. Plain ones are often eaten with treacle (a syrup made from beet sugar), appelstroop (a type of unseasoned Dutch apple butter), or sugar (powder) and are sometimes rolled up to enjoy together.

The basic ingredients for this food are flour, salt, milk, and eggs. then the ingredients are whipped into a dough with a fairly runny consistency. A spoonful of dough is then fried in butter or oil. After the top of the Pannenkoeken is cooked, you immediately return it. The first is often less than perfect. If you want to know other typical Dutch foods, you can see the recipe Dutch Snack Hutspot.

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Ingredients

• 75 gr wheat flour
• 0.76 eggs
• 125 ml milk
• salt to taste
• butter for frying (or margarine)
• Optional: bacon, apples, raisins, and/or cheese
• Optional: syrup, powdered sugar

How to make Pannenkoeken

1. Put the flour and a little salt in a bowl. Make a hole in the center and beat the eggs. Add about half of the milk and stir until smooth. Add the remaining milk little by little and mix until smooth.
2. Heat a little butter in a frying pan. Add a spoonful of batter to the pancake pan and let it drain. Add a few thin slices of apple, raisins, and/or bacon after half a minute (if the pancakes haven't set completely). If the top is dry, or frozen, and the bottom is a nice color, you can turn it over with a spatula or with a lid on the pan (see also video).
3. Bake the other side of the pancake until brown as well. Place on a plate keep the pancakes warm under the plate and bake the rest as well. Sprinkle sweet pancakes with icing sugar or drizzle with syrup.

6 tips for baking pancakes:

1. To avoid clumping: first, sift the flour add the milk little by little into the flour, and let it absorb gradually.
2. If you have time, let the dough rest for 15 to 30 minutes after mixing, this will make the dough thicker.
3. We recommend using a skillet with a thick bottom, which conducts heat well so that the pancakes cook evenly.
4. Don't flip the pancakes too quickly, wait until the top is hardened or there are bubbles before flipping.
5. Add a little butter (or like me melted margarine) to the pan between roasting.
6. Add extra eggs for extra light pancakes.