Pannekoekkendutchpancakeforoven Recipes

PANNEKOEKEN

Steps:

• Preheat oven to 400 degrees.
• Heat butter in pans.
• I like smaller cake pans myself.
• My mother prefers pie pans.
• Beat eggs.
• Add other ingredients.
• Beat.
• Pour into pans.
• Bake 20 minutes.
• Will puff up and fall when removed.
• Loosen and serve right away.

DUTCH PANCAKES

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.

PANNEKOEKEN

Steps:

• Preheat the oven to 400 degrees F.
• Add the cinnamon, nutmeg and apples to a pan. Saute the apples over medium-low heat until slightly soft, 3 to 5 minutes.
• Meanwhile, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Add the flour, granulated sugar and salt and whisk lightly (some lumps are ok but not too many).
• Increase the heat under the apples to medium and add the brown sugar and butter. Cook until a syrup forms, about 3 minutes, then add the batter all at once to the center of the pan. Swirl the apple syrup mix through the batter, using a heatproof spatula, to form ribbons (you do not want to fully combine the apple-sugar syrup into the batter). Cook until small bubbles form around the edge.
• Finish cooking the pannekoeken in the oven, 12 minutes. To serve, invert a 12-inch plate over the pan and flip the pan to turn out the pannekoeken. Sprinkle with powdered sugar, top with whipped cream and enjoy!

NORWEGIAN PANCAKES - PANNEKAKEN

Steps:

• Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.
• Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.

PANNEKOEKKEN - DUTCH PANCAKE (FOR OVEN)

Steps:

• Preheat oven to 400.
• Place butter in 8x8 baking pan with straight sides, or similarly sized pan (I use a round quiche dish). Pie pans do not work well as the sides are not straight up and down!
• Place pan in preheated oven until butter is melted.
• In the meantime, place rest of ingredients in a blender or food processor and whirl until smooth. If you have neither, place all in covered jar or plastic container with a tight fitting lid and shake until well mixed.
• When pan is hot and butter is melted, remove from oven and pour batter into hot pan. Immediately return to hot oven. Bake 15 to 20 minutes until puffed and golden around edges.

OVEN PANCAKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside.
• Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon.
• Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.

DUTCH MEAT-FILLED PANCAKES (GEVULDE PANNEKOEK)

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.