Oma Dutch Pancakes Recipes
OMA DUTCH PANCAKES
These pannakoeken are made by Dutch Grandmas (Omas) everywhere! They are very thin and look more like crepes, however not sweet like crepes. You can eat them with savory fillings or sweet fillings, we like them with syrup best!
Provided by bernettavan
Categories Breakfast
Time 25m
Yield 12 16, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients together. Add oil and eggs to this mixture. Slowly add the milk to a very thin consistency. Whisk well til very few lumps remain.
- Fry about 1/2 cup of this mixture at a time in a quite hot frying pan sprayed with pam, you only need to grease the pan intermittantly after that. Spread thinly in the hot pan by tipping the pan in circular motion. The thinner the pancake the better:) Fry them til the top of the pancake appears dry then flip over until it is quite brown on the bottom.
- These take some practice but are worth the effort!
POFFERTJES (DUTCH MINI PANCAKES)
An easy, no-yeast recipe for Dutch pancakes, which are called "poffertjes" in the Netherlands. They are traditionally made in a poffertjes pan which has indents, but you can use a large frying pan and scoop a small tablespoon of batter per poffertje into the pan. Serve the poffertjes warm with a knob of butter and powdered sugar.
Provided by stroopwafel
Categories World Cuisine Recipes European Dutch
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
- Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 18.7 g, Cholesterol 32.6 mg, Fat 1.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 297.8 mg, Sugar 3 g
DUTCH OVEN-PUFFED APPLE PANCAKE
I use my cast-iron skillet when I make this recipe, but an ovenproof, non-stick skillet would work just as well. This is a brunch favorite.
Provided by Alan in SW Florida
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
- In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
- Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
- Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
- Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.
Nutrition Facts : Calories 422, Fat 23, SaturatedFat 13.2, Cholesterol 210.8, Sodium 369.3, Carbohydrate 46.5, Fiber 2.4, Sugar 23.2, Protein 9.1
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