These pancakes are heavier than we are used to over here, and they can be eaten savoury or sweet.
I have seen them made almost pizza size and served on the table like that for all to share. I have made mine to suit my fry pan.
Try adding ham and cheese, apple and cheddar or, as I am doing today, making use of the delicious plums that are still in abundance.
Photo by Simon Lambert.
Dutch pannekoeken (pancakes) with roast plums
Makes 12 medium pancakes
Ingredients
4 free range eggs
4 cups milk
1 tsp salt
4 ½ cups flour
Butter for cooking
Topping
12 plums, halved and stone removed
¼ tsp cinnamon
¼ cup sugar
yoghurt for serving
Method
Whisk eggs until foamy. Add milk and continue to whisk.
Add the salt and flour and whisk until smooth and lump free. Set aside.
Preheat oven to 200degC.
Place the plums, cut side up, in an oven dish, sprinkle with cinnamon and sugar. Roast for 10 minutes or until tender and juices start to run.
Remove from oven and cover to help juices seep. Set aside.
To cook the pancakes
Heat your fry pan (heavy-based if possible, I use my 18cm round one. But whatever you have will work).
Add a small knob of butter and swirl around the pan. Add enough batter to generously cover the base of the pan. Remember these are suppose to be thicker than normal (1cm thick).
Cook until golden brown (about 3 minutes) arrange the plums and carefully flip the pancake.
Continue cooking this side for a further 3 minutes.
You can keep these warm as you continue to cook more.
Or serve them straight from the pan with yoghurt and a little more cinnamon and sugar if desired.
