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Dutch Pancakes

1 1/2 cups all purpose flour

Sift before measuring.
Resift with :

1 teaspoon salt
3 tablespoons sugar
1 3/4 teaspoons double-acting baking powder


1 or 2 slightly beaten whole eggs
3 Tablespoons melted butter
1 to 1 1/4 cups milk

Mix the liquid ingredients quickly into the dry ingredients. The
batter should be running of the spoon. Heat the frying pan , coat
it with oil, add a spoonful of batter and rotate pan as you do it.
The pancake should be very thin. Flip it over when the top is dry.
They must be crusty and brown on the outside and well cooked, but
not dry, on the inside. This serves about 2 people for breakfast.

A few comments. First we (at home) put into the batter (a pinch of
salt and a small sachet of vanilla sugar per 4 persons. The pan
must be heated a lot (best on gas) and then a lump of butter put
in the pan. The temperature is right if it smokes. The pancake
shouldn't be too thin, because they tend to be too dry or not brown
enough once cooked. The old fashioned ones as eaten in the same
restaurants are about 1/4" (6 mm.) thick . It takes a bit of
experience to do it properly particularly the throwing of the
pancake into the air to turn it. My favourite is the cheese pancake
and instead of flipping it over we put cheese on top until it melts
and roll it. You can also do this with bacon. (but of course it
won't melt.)

But if you like sweet pancakes you can eat it with sugar, melasse
sirup, marmelade, slices of fruit like apples and raisins and
whatever you like on it.


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