Are you wanting to make something light and delicious for you and the entire family?
One of the things I love making are English pancakes, granted in other countries it can be called differently.
In the Netherlands, Pottertjes are made of Dutch batter (yeast and buckwheat flour) and are served with powdered sugar and butter and sometimes with syrup.
Meanwhile, Netherlands also has Pannekoeken which is thinner but not as thin as Crepes and are made from flour, milk, salt and eggs.
While crepes are identified as being from northwest France, the thin pastry created from wheat flour were made in Greece and are now served all around the world with a variety of fillings (which I discuss in my crepe tests in Japan).
To make these English pancakes, I used the following ingredients:
- 2 Cups of all-purpose flour
- 1 1/2 tablespoons of extra-fine granulated sugar
- pinch of salt
- 2 eggs
- 1 1/2 cups of milk (I use Lactaid, since I am lactose intolerant or almond milk)
- 1/4 cup of unsalted butter
- 2 tablespoon of extra-virgin olive oil (one in the mix and one for coating the pan)
And then I mix everything in a bowl and I use a crepe pan (or you can use a smaller egg pan) and then prepare to pour it.
First thing to do is to coat the pan with the olive oil and then heat the pan until it’s hot. I put the batter to fill cover the main top of heated portion of the pan. The goal is to make these thin.
Then as one side cooks, you cook the other side. Because these are thin, they cook really quickly.
And when one is done, put it on a plate and you’ll stack these… You can use orange or lemon slices, use syrup or jelly like you do in America, use Nutella or whichever you want. Heck, eat these with vanilla ice cream and they are still delicious.
If you made a lot, you can layer the pancakes using parchment paper, use plastic wraps to wrap the English pancakes and freeze for up to 2 months.
But it’s an easy dish to make and definitely worth trying! The family will love them!
