The Flying 
Dutchman |
| The Flying
Dutchman |
Pannekoeken |
| INGREDIENTS: 4 Cups all purpose flour 2 eggs, pinch of salt 1 tsp vanilla extract enough milk to make thin running batter INSTRUCTIONS: Mix flour, eggs, salt, vanilla and milk in medium bowl. Use a large 9 inch Teflon skillet, fairly hot, and use only enough margarine to slightly grease the bottom. Cover full bottom of the pan with batter, thinly and evenly, by tilting and rolling the pan. When bubbles appear, turn over and cook other side till golden. Keep warm in oven while preparing each pannekoek. To fill: butter one side of the pannekoek, and spread some preserves. Fill with crumbled bacon (or fresh sliced strawberries); Roll up the pannekoek, pour some dark syrup on top; sprinkle with chopped pecans and powdered sugar. Serve with fresh fruit for decoration. Makes 8 or 10 pannekoeken. Filling and decoration: Stroop (syrup), crumbled bacon copped pecans powdered sugar preserves. Filling variations: fresh sliced strawberries, blue berries For decoration use fresh orange, melon, grapes or kiwi fruit slices |