Dutch pancakes, a delicious and quick breakfast that the whole family will love. Source – Pexels
Dutch pancakes, also known as German pancakes, have nothing to do with Dutch. Moreover, the United States is considered the birthplace of this unusual dish.
This simple dessert is made in a cast iron skillet and served hot. Dutch pancakes are served for the first time to customers at Manca’s Cafe in Seattle. This dessert was served in the 1940s, and its name was discovered by the owner’s daughter, Victor Manke.
Pancakes are perfect served for breakfast or can be a complete dessert.
Materials for 22-24 cm mold:
200 ml warm milk,
3 tablespoons of flour,
3 tablespoons vegetable oil,
1 tablespoon melted butter,
1 tablespoon vanilla sugar,
1 tablespoon powdered sugar,
50 grams of strawberries or berries,
Preparation time: 30 minutes.
Step by step recipe
First of all, put a 22-24 cm diameter baking sheet in a preheated oven at 220 degrees Celsius so that it heats up well. The process will take about 10 minutes. Meanwhile, prepare the dough.
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Put the eggs in a bowl, add the powdered salt and vanilla sugar. Beat the eggs with an electric mixer or whisk. Add warm milk and mix well again. Sift flour into a bowl and knead the dough.
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Fruit must be cut. Bananas and strawberries are used in this recipe. Optionally, you can add raspberries, raisins, blueberries, apples, and even dried fruit. The main thing is to know the amount in order for the dough to rise when baking.
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Pour the oil into a hot skillet, then add the batter. Put the fruit on it. Bake the pancakes in the oven for 15-20 minutes at 220°C. During the baking process, the pancakes rise unevenly, yes, and they should. When the crust on top is golden, the Dutch pancakes can be removed from the oven.
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According to tradition, pour melted butter over pancakes, sprinkle with lemon juice and powdered sugar. Good appetite!
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This cake is very tasty and can be made from dry bread with any additions that will enhance the taste.
In order for the bread to dry well and not moldy, it should be cut into pieces and stored in a cloth bag or bowl, wrapped in a kitchen towel.
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If you have too much bread, you can cook a traditional Danish check for breakfast.
rye bread, diced – 250 grams,
water – 500 ml,
eggs – 2 pieces,
lemon peel and juice,
honey – 50 ml
maple syrup – 50 ml,
cinnamon and vanilla essence – to taste.
When serving cakes, you will need cream or yogurt, grated chocolate, nuts or seeds.
Bread should be soaked overnight in 500 ml of water. In the morning, add lemon juice and zest, honey, maple syrup or other syrup to taste, beaten egg and spices.
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Grease a baking sheet with a little oil and pour the resulting composition. The cake is baked in a hot oven for 30 minutes at 180 degrees. Once baked, slice the cake and place a small amount of cream or yogurt, a handful of nuts or grated chocolate next to each slice. Good appetite!
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