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Pannekoeken - Breakfast Lovin'

Dec 26

Written by: Tom Jackson
12/26/2010 10:38 AM 

Pannekoeken Recipe

In traditional Holland, loving Dutch wives would prepare the following breakfast for their husbands, fortifying them for a day of dike building and farming.  Their husbands would of course respond with bunches of tulips later in the day.  Those Dutch…
 
I call this oven-baked pancake “breakfast lovin’.”  Oh, hell, yeah. Unsubstantiated reports have Churchill's wife, Clementine, first baking this for him in early 1909, but there is no direct proof of this.  Rather, we can only assume such because, for the extent of their lives together, he greeted her in the morning by exclaiming, "Wow!"
 
Variations are below, but my favorite is the Apple Pannekoeken: 
 
Preheat the oven to 400 degrees. 
 
2 tablespoons butter
1/2 apple, skin on, sliced thin, into about 12-15 slices
2 tablespoons brown sugar
4 eggs
2/3 cup flour
1/2 teaspoon salt
1 tablespoon white sugar
2/3 cup milk
Powdered sugar for garnish
Maple syrup at table
 
Everyone: mis en place. This means, gather and measure your ingredients ahead of time. 
 
In a glass pie pan (or small cake pan), slice two tablespoons of butter, and place in the oven for a few minutes while it warms, until the butter is melted only.  Remove, rotating the pan until the bottom and sides are coated with melted butter.  Set back on the stove or a towel.  Place the apple slices in the bottom of the pan, then sprinkle the brown sugar to coat evenly.
 
In a separate bowl, beat the eggs.  Add milk, flour, salt and white sugar and beat into batter.
 
Pour gently into the pan, careful not to disturb apple slices. Place in oven. 
 
Cook for 20 minutes on middle rack, until sides puff up and turn golden or medium brown. Caution, pannekoekens will rise to 3-4 inches above pan.  Add five minutes cook time for two.
 
You need to move quickly once you take it from the oven.  The trick is to get it to the table before it begins to fall.  Loosen gently, and slide or flip onto a serving plate so the apples are on top.  (Sometimes they will float up.)  Sprinkle a scant bit of powdered sugar on top, and serve with maple syrup. 
 
Like all baking, you will find that the pannekoeken will rise higher if you use whole milk, though milk with lesser fat content still results in a tasty product. 
 
Serves 1-2 persons.
--------------------------
Topping variations, instead of the brown sugar and apples:
·         other fruit (strawberries, peaches, etc.)
·         sour cream or devon cream (cooked in)
·         brown sugar in the recipe itself
·         whipped cream (as topping after cooking)
·         chocolate syrup
·         sausage gravy (reducing white sugar by half)
 
Accomodating modern Dutch chefs have been noted engaging in a bit of a multi-culti mash-up, offering hummus as a variation.  I think such a recipe would turn out poorly, quite ruining the original. 

Copyright ©2010 Tom Jackson

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