Savory Pannenkoeken - Dutch Pancakes with Cheeeeese!

 

Ingredients

• 250 g flour (sieved)
• 5 g salt
• 1 egg
• 10 g yeast
• 4,5 dl milk
• 40 g butter (for in the pan)
• Cheeeeese!
• Optional: ham, mushrooms, sundried tomatoes...

 

Preparation method

Step 1-6: Dough

1. Mix the flour and the salt.
2. Make a small hole in the mixture to pour in the egg
3. Mix the yeast with a small amount of the lukewarm milk, and pour it in the hole together with half of the (lukewarm) milk.
4. Mix with a spatula from the middle (the hole) until you get a smooth, liquid dough which is a bit thick.
5. While still stirring, add the rest of the milk bit by bit. Slowly keep stirring until you retain the smooth texture (it should drip from the spoon like a string).
6. Cover the bowl with the dough in it with some cling foil and let the dough rise at a warmer place for about an hour. 

The next steps are per pancake.

1. Baking a half-done pancake-
   Put some butter in a low pan (with a handle) with a middle heat. When the butter is hot (and slightly browned) add about a quarter or a fifth of the dough and quickly spread it around the entire surface of the pan. The cake should be thin, but thicker than a crepe.
   Don’t lift the cake before the top is dried and is slightly yellow
2. Get a long, thin spatula to lift the cake up and have a look at the bottom side. When the cake is beautifully browned turn the cake with the spatula, or (if you can) by throwing it up, and turn off the heat.
3. Finishing the pancake with ingredients-
   
   • cheese should always be put on the cake first (so it is at the bottom of all the ingredients and right on the cake)
   • bacon should be put on last because it has to bake well
   • ingredients that have to be browned (like mushrooms) should be put on the cake at the end, else it won’t touch the pan when turned over. 
   • ingredients like apple and onions also should be put on the cake somewhere at the end
   • now get the spoon of the liquid dough and spread some dough over the ingredients in stripes - this way the ingredients won’t fall off that easily
   • turn up the heat. When the bottom is golden brown, try turning the pancake. This can be difficult - use two spatulas. If you really want to be safe get a plate, let the pancake glide on the plate and put the cake up side down back in the pan.

First time we tried this recipe was: on January 9, 2014 at My Old Dutch in South Ken. This was after we did our first poetry readings at Poetry @ 3, the open poetry mic at The Poetry Café!... and before seeing All Is Lost at the Chelsea theatre! 

The Dutch Oven restaurant in South Kensington