Pancake Mix Free-Range Eggs Koopmans
Pancake Mix Free-Range Eggs * Koopmans * 400 gr *
Basic ingredients are flour (plain, self-rising or both), milk, salt, and eggs. The addition of Buckwheat flour (up to 50 percent) is traditional, but much less common nowadays. Milk can be substituted for soy milk without changing the end result, the other ingredients are essential. Older Dutch people may recall the use of beestings in pannekoeken instead of milk.
The ingredients are beaten into a batter of a fairly liquid consistency. A ladle of batter is then pan fried in butter or oil. Once the top of the pannekoek is dry and the edges start to brown, it can be flipped over. The first one is often less than perfect. At home a stack of pannekoeken can be made in advance so everyone can eat a the same time, or people can take turns at the stove.
Pannekoeken can be, and often are, eaten as a main course. In winter pannekoeken are sometimes eaten after snert in a two course meal. Pannenkoeken are a popular choice for a child's birthday meal in the Netherlands. Specialised pannekoeken restaurants are common in the Netherlands. They often offer a very wide range of toppings and ingredients, traditional and modern (e.g. cheese, oregano and salami on a pizza-pannekoek).