I saw on Twitter that today marks the “International Pancake Day”. At least according to IHOP. I don’t need to go to IHOP to get the best pancakes in the world, since I rely on my trusty Dutch recipe:
Ingredients:
- one cup of buckwheat flour
- one cup of self rising flour
- 3 or 4 medium sized eggs
- a dash of salt
- about 2 teaspoons of vanilla sugar
- milk
- shortening (for baking)
Directions:
Sift the dry ingredients in a deep bowl. Add milk until you get a nice smooth batter which shouldn’t be too thick. It’s best to add most of the milk, and add a bit later to get the right viscosity.
Add the eggs one by one. And then a bit more of the milk to finish it. The batter should have about the same viscosity as syrup, not too liquid, but most certainly not too thick. Dutch pancakes are thin, like crepes.
Take a pan and bake the pancakes on both sides until golden brown. The Dutch have a variety of toppings. You can add molasses, sugar, jelly, cheese, champignon ragout, anything you like.
Since it’s Lent right now, I didn’t make bacon pancakes. But if you want to try that, you need to put a thin slice of bacon in the pan before pouring a soup spoon full of batter in the pan before baking golden brown on both sides. Bacon pancakes taste best with molasses.
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Silly IHOP people. Everyone knows Shrove Tuesday is International Pancake Day.
