INGREDIENTS

INSTRUCTIONS

Ingredients:
500 gr   wheat flour 1 l milk 4 medium eggs 1 tsp salt
It can be hand mixed or put in a blender.  For a
blender, combine all ingredients and blend.  Hand
method: Put flour in a bowl, make a little hole in the
middle.  Pour in some milk in the hole and start
stirring. gradually pour in all milk, making a smooth
batter.  mix in the eggs, one by one, add salt, sugar
and oil and mix again until the batter is smooth and
not lumpy.  The pancakes should be baked in a large
wide frying pan (a french crepe pan is ok too)
preferably in butter (or oil, if you don't like
cholesterol).  The butter should be very hot.  Pour in
some batter (about 2 or 3 tabelspoons) and bake.  Turn
the pancake when the upper surface is dry and bake the
reverse side for approx.  the same amount of time.
You can use anythind you like as a filling, use your
imagination. Savoury pizzatype fillings are nice and
can be put on top of the pancake after it's baked.
Classic fillings are bacon and syrup pancakes and
apple pancakes.  For the baconpancakes you have to fry
the bacon first and then pour over the batter.  They
are served with dutch syrup, which has a thicker
consistancy than american syrup.  Here in Australia
they sell cane molasses, and that tastes almost the
same as dutch pancake syrup.
Apple pancakes the same : first bake some fine chunks
of apple and pour over the batter.  These pancakes are
great with applesyrup, but I'm not sure that't
available in the States.  Normal syrup or sugar and
cinnamon will do as well I reckon.
My favourite is a pancake with bacon and salami and
syrup, but I think that's an acquired taste.
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From: nmegna28@ursa.calvin.edu (Nancy Megna)
Source: Good Houskeepong Cookbook
Converted by MMCONV vers. 1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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