Pancake Month!
pan·cake/ˈpanˌkāk/
Noun; A thin, flat
cake of batter, usually fried and turned in a pan.
It’s really amazing the different ways pancakes are made in
the various cultures; similar in so many ways while maintaining their special
unique qualities. This Dutch pancake or
Pannekoek is no exception, one of my favorite discoveries, it is absolutely genius! To combine all the breakfast staples into one
dish, its almost like a pancake omelet or better yet a breakfast pizza.
Pannekoek traditionally is a runny crepe batter, cooked with apples, smoked gouda, eggs, bacon or simply had with syrup. It’s a breakfast one pot meal. I added some baking powder to my batter just for some added fluffiness and kept it a little thicker in consistency (more American style than crepe). However it’s traditionally made with no baking powder, you can try it either way.The crepe batter will yield a much neater and well defined circular pancake as opposed to my polygon. The best part really is adding all your breakfast staples right into the same pot along with your batter, down to the cheese. Its awesome!
Pannekoek traditionally is a runny crepe batter, cooked with apples, smoked gouda, eggs, bacon or simply had with syrup. It’s a breakfast one pot meal. I added some baking powder to my batter just for some added fluffiness and kept it a little thicker in consistency (more American style than crepe). However it’s traditionally made with no baking powder, you can try it either way.The crepe batter will yield a much neater and well defined circular pancake as opposed to my polygon. The best part really is adding all your breakfast staples right into the same pot along with your batter, down to the cheese. Its awesome!
Makes 2 skillet Pancakes (easily serves 2- 4)
1 cup flour
1 egg
1 cup milk
1/2 tsp. salt
2 tsp. sugar
1 1/2 tsp. baking powder (optional)
My Fillings
2 oz smoked gouda
4 strips Canadian bacon
5 quail eggs
2 stalks of scallion
1 onion
1 tomato
Greedy Tip: Once you add the cheese you can definitely flip the pancake back on the other side to get a more crispy cheese topping. I prefer my cheese just slightly melted and not crispy/burnt thats why i did not flip mine again.
Now if you think that you cant use maple syrup right on top of this, you are sadly mistaken, feel free to drench this pancake with your syrup as per the usual "a dat time it nice". If cheese and syrup don't really float your boat, its still quite delicious straight out the pot. However I highly recommend traveling on the wild side and adding the syrup, its a great flavor combination. So in order of my favs so far, we have scallion pancakes, then hoddeok and this easily slides into third.
Only two pancakes left for the month of September. Can you guess what they are?
Xoxo Greedygirl