Breads Pancakes: Dutch 02 by Recipe Cottage

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	Dutch 02

		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 Combine: 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.