Dutch Pancakes Recipes Recipezaar Recipe For Potato

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DUTCH PANCAKES



Dutch Pancakes image

My family moved here from Holland just before I was born. These pancakes, a little thicker and eggier than a crepe, are eaten in our family for breakfast or for dinner. Serve rolled and topped with real maple syrup, fried apples, jam, or sugar. Leftovers are good eaten cold.

Provided by Cathy Wiechert

Time 1h35m

Yield 8

Number Of Ingredients 6

6 large eggs
1 ¾ cups all-purpose flour, or as needed
1 ¼ cups milk, or more as needed
1 tablespoon white sugar
1 tablespoon vegetable oil
1 tablespoon unsalted butter, or more as needed

Steps:

  • Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
  • Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.

Nutrition Facts : Calories 206 calories, Carbohydrate 24.5 g, Cholesterol 146.4 mg, Fat 7.9 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 2.9 g, Sodium 68.9 mg, Sugar 3.7 g

DUTCH PANCAKES



Dutch Pancakes image

Pancakes filled with bacon, topped with glazed apples and smothered by a fresh cream and maple syrup sauce

Provided by Food Network

Time 2h45m

Yield 3 servings

Number Of Ingredients 14

1 cup flour, sifted
Freshly ground salt
Freshly ground white pepper
1 whole egg
3 egg yolks
1 1/4 cups milk
1-ounce butter, plus extra (softened) for dotting tops of pancakes
4 slices bacon
1 tablespoon maple syrup, plus 1/4 cup
1 green apple (Granny Smith) cored and thinly sliced
Sugar for dusting
1/2 cup whipping cream
2 tablespoons arrowroot
Pinch cinnamon

Steps:

  • Make the pancake batter by combining flour and freshly ground salt and pepper. Make a well in the center and add 1 whole egg, 1 egg yolk and the milk gradually and beating all the time. Set aside in a cool place for 2 hours. Melt 1-ounce butter in the frying pan. Add it to the batter mixture. Pour the batter into the pan and rotate until the base is evenly covered. When the topside looks waxy the underside is cooked. Flip over using a palette knife. Cook lightly and then turn pancake from the pan "second side up" onto a heated serving dish. (This side gets a complete cooking later when covered by bacon and broiled.) Lay slices of bacon on top and 1 tablespoon of syrup. Put dish under broiler and cook bacon for 2 1/2 minutes. Meanwhile prepare a second pancake. When the bacon is cooked cover it with the second pancake. Arrange thin slices of apple around the top of the pancakes. Dust with sugar and small pieces of softened butter. Return to the broiler until apples are soft and glazed - approximately 2 1/2 minutes. Now make the sauce. Heat the 1/4 cup of maple syrup and the cream in a pan. Mix the arrowroot and the remaining 2 egg yolks together and add them to the pan. As it comes gently to the boil add a pinch of cinnamon. Stir constantly to avoid curdling. Remove from heat when thick and pour over the pancakes. Serve piping hot - immediately.

VANILLA DUTCH BABY (PUFFED PANCAKE)



Vanilla Dutch Baby (Puffed Pancake) image

Provided by Melissa d'Arabian : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon sugar
2 teaspoons pure vanilla extract
Pinch salt
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
  • Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
  • Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
  • Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

DUTCH MEAT-FILLED PANCAKES (GEVULDE PANNEKOEK)



Dutch Meat-filled Pancakes (gevulde Pannekoek) image

Make and share this Dutch Meat-filled Pancakes (gevulde Pannekoek) recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

1 cup flour
2 eggs
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon sugar
4 tablespoons butter
2 tablespoons onions, finely chopped
1 cup mushroom, finely chopped (1/4 lb)
1 lb lean ground beef or 1 lb pork
1/3 cup flour
2 cups chicken stock or 2 cups beef stock
2 teaspoons lemon juice
1/4 teaspoon ground nutmeg
1 teaspoon salt
pepper
2 teaspoons melted butter

Steps:

  • Combine all pancake ingredients in an electric blender and blend at high speed for 30 seconds.
  • Scrape down the sides of the blender and blend again for 15 seconds, until the batter is smooth.
  • Allow batter to rest at room temperature for 30 minutes before using.
  • In a heavy skillet, melt 2 tablespoons butter over moderate heat; saute the onions until they are soft but not brown.
  • Add the mushrooms and cook for 10-15 minutes, stirring frequently, until most of the liquid in the pan has evaporated (Do not allow the mushrooms to brown).
  • Add the meat and cook, mashing it with a wooden spoon, until all traces of pink disappear.
  • Strain through a sieve and discard the liquid.
  • In a saucepan, melt the remaining 2 tablespoons butter over moderate heat.
  • Add the flour and mix well.
  • Pour in the stock and stir constantly with a whisk until the sauce comes to a boil and thickens.
  • Reduce the heat to low and let simmer for 5 minutes, stirring frequently.
  • Add the lemon juice, nutmeg, salt, and pepper.
  • Remove from the heat, and add to the meat mixture; mix well.
  • Taste for seasonings.
  • Cover loosely with foil to keep warm.
  • Heat a heavy 8" skillet over moderate heat until a drop of water steams for 2 seconds before it evaporates.
  • Brush the pan with half the melted butter and immediately pour in half the pancake batter.
  • Tip the pan gently from side to side to evenly coat the bottom of the pan.
  • Cook for 3 to 4 minutes, until the top of the pancake is dry and the bottom is golden brown.
  • Remove the pancake to a serving platter using a spatula, putting the "uncooked" side up. Repeat the process to make another pancake. Spread the meat filling evenly over the first pancake and place the second pancake "uncooked" side down on top of the meat mixture.
  • Cut into pie-shaped wedges and serve.

Nutrition Facts : Calories 308.3, Fat 16.3, SaturatedFat 8.2, Cholesterol 115.7, Sodium 647.8, Carbohydrate 21.1, Fiber 0.7, Sugar 1.5, Protein 18.4

GERMAN POTATO PANCAKES



German Potato Pancakes image

These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.

Provided by SWIZZLESTICKS

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 6

Number Of Ingredients 8

2 eggs
2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
6 medium potatoes, peeled and shredded
½ cup finely chopped onion
¼ cup vegetable oil

Steps:

  • In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
  • Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Nutrition Facts : Calories 283.3 calories, Carbohydrate 40.7 g, Cholesterol 62 mg, Fat 11 g, Fiber 5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 245.5 mg, Sugar 2.4 g

VANILLA DUTCH PANCAKES



Vanilla Dutch Pancakes image

An authentic recipe from Holland for the famous Dutch treat sold in restaurants. With this recipe you can make the same back at home.

Provided by Taquoriaan

Time 20m

Yield 4

Number Of Ingredients 6

2 cups all-purpose flour
1 tablespoon vanilla sugar
1 pinch salt
1 cup milk
2 large eggs
1 tablespoon unsalted butter

Steps:

  • Sift flour into a mixing bowl; whisk in vanilla sugar and salt. Pour in milk. Add eggs and whisk together.
  • Melt butter on a griddle or in a frying pan over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 53.8 g, Cholesterol 105.5 mg, Fat 7.2 g, Fiber 1.7 g, Protein 11.6 g, SaturatedFat 3.5 g, Sodium 100.4 mg, Sugar 3.2 g

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