Dutch Meat Filled Pancakes Gevulde Pannekoek Recipes

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.

Steps:

• Mix all ingredients together except cinnamon, sugar, butter, and lemon.
• Spray bottom of pan with cooking spray.
• Put enough batter to cover bottom of pan about a 1/4 cup of batter.
• Flip only once.
• Blend the cinnamon, sugar, butter,and lemon juice together in a food processor. As you pull each pancake from the pan, spread a small amount on each one so the mixture can melt into the pancake.

Steps:

• In medium mixing bowl, combine all ingredients for pancakes and mix well.
• (Do not include the optional topping ingredients.) Over medium heat, prepare an oiled griddle or large frying pan.
• Spoon 1/4 cup of mixture onto hot, oiled griddle.
• Flatten with spatula to about 1/4 inch thickness.
• Repeat with remaining mixture, cooking a few pancakes at a time for about 3 minutes per side or till golden.
• Remove; keep pancakes warm in a single layer on a baking sheet in a warm oven while cooking the remainder.
• These pancakes are delicious plain, but desired toppings may be used.
• For Applesauce Topping: Combine applesauce and horseradish in a small saucepan and heat through.
• For Sour Cream Topping: Stir sour cream and dijon mustard together and combine well.

Steps:

• Sieve the flour and salt into a basin, and make a well in the center.
• Beat the egg slightly and mix with the milk.
• Pour the egg-milk mixture into the flour gradually, and beat to make a smooth batter.
• Grease a 5-inch frying pan with a little butter.
• Heat the pan until the fat shows a faint blue haze.
• Pour in enough batter to cover the bottom of the pan.
• Allow the pancake to brown on the underside; turn over with a spatula and brown the second side slightly.
• Remove to greaseproof paper.
• Make the rest of the pancakes the same way.
• When the pancakes are cold you can spread all except one with strawberry jam and whipped cream.
• Keep enough whipped cream to decorate the top one.
• Pile the pancakes one on top of another to form a"layer cake" with the plain pancake on top.
• Sprinkle with grated chocolate and decorate with halved glacé cherries and whipped cream.