Dutch Pancakes

Original recipe from NMAA Cooks, modified by Yasmin

Image by Yasmin

I have my moments on some mornings were I crave for sweetness. My solution.... Dutch Pancakes. A Dutch Pancake is very similar to the average packet mix pancake except it has added goodness; fruit. My favourite combination for these pancakes is shredded apple dusted with cinnamon. However, any combination of fruit and seasoning can be created, depending on what is available at the time and your craving. For another example, try sultanas, shredded apple and jam, or diced dried apricots and coconut. The possibilities are endless!



Ingredients:

•  125g plain flour
• 1/4 tsp salt
• 1 egg + yolk extra
• 250ml milk
• 50ml water
• 1 tblsp melted butter
• canola spray

Method:
Sift flour and salt, make a well in the middle, and break in the egg and yolk and stir. Add milk and water gradually and stir until smooth. Stand for 1 hour, then add melted butter. If desired, add a fruit and seasoning combination (some are suggested above). Stir slowly until mixed through. Heat frying pan and when hot spray with canola oil. Pour pancake batter onto the middle of the pan to the desired size (remembering that it will spread). Cook until bubbles form around most of the pancake. Using a spatula, flip the pancake onto the other side for only a few minutes. Then, using the spatula, transfer to a plate. Repeat the cooking process until all the batter has been used (stacking the pancakes). If desired, reheat in the oven for a few minutes at 180'C. Serve plain, with ice-cream dusted with cinnamon, or one of the suggestions below (if fruit has not already been added into batter).

Topping suggestions:

• sugar coated with lemon juice
• Ricotta cheese, sugar, cinnamon, sultanas
• Berry jam with cream
• 250g fuit mince softened in 1 tblsp brandy
• 125g cream cheese, 2 tsp lemon juice, 4 tblsp chopped walnuts
• chocolate sauce
• honey or golden syrup
• nutella spread