Thursday, May 22, 2008


Pannenkoeken (with meat filling!)- Dutch pancakes


250 gram (1/2 lb) flour
15 grams yeast
2 tsp sugar
1/2 liter (2 cups) milk, room temperature or a little warmer
2 eggs
1/2 tsp salt
grated rind from 1/2 lemon

4 tbsp. butter or margarine
1/3 cup flour
2 cups stock or bouillon
lemon juice to taste
2 cups cooked meat, ground or minced
1/2 cup canned mushrooms.

Mix the flour, yeast, and sugar. Make a well in the middle, the usual, add half the (warm) milk. Let it rise for 30 minutes. It will get big and airy. Add the rest of the milk, the eggs, salt, and lemon rind. Let it rise again. It will probably get huge. It'll be wet, though, like a batter. Cook like pancakes: butter the pan, put in a big scoop of batter, cook it until there are a lot of bubbles, flip it, cook it until it's the right color. Makes about 4 or 5 big pancakes.

For the filling (can be done in advance; probably a good idea) Make a thick brown sauce of butter, flour and stock: add seasoning, keep stirring and mix with meat and mushrooms. Keep hot but care that it does not boil, or meat will get tough. Filling can be made in advance.

Dan's notes: I used probably 1 cup of chopped fresh mushrooms and sauteed them first. Also, I added 1 onion. Rich, but good!

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