Pancakes with Bacon "André Rieu"

Last Up date: 2005 August 11
First created on: Sun 2004-05-09 16:07:12

This is a Dutch recipe, translated to English. My Dutch friend who also explained how Dutch pancakes differ from American tradition and how they are eaten. I think that is as interesting as the Recipe, so I give my understanding of that first.

  1. Dutch pancakes are much larger, one will cover an entire dinner plate.
  2. They are not as thick, typically an eight inch or less.
  3. Unlike Americans, the Dutch don't drench the pancake in a syrup or jelly. A true Dutchman wants to savor the pancake, not just use it to sponge up something sweet, so he will often put little more on it than a bit of butter. I didn't check with my Dutch friend, but I think a little cheese spread would be great. ???
  4. They are served on a plate, and then when eaten the eater catches the edge between the tines of his fork and very deftly rolls the fork in his fingers. With the edge of the pancake caught between the tines of the fork, this rolls the pancake up. After the pancake is rolled up he uses his knife to slice off a bite size piece of the roll and transfers this to his mouth. I assume in proper European style the fork would be held in the left hand, and the knife in the right?
Yea, we Americans may have a little difficulty with this. But, hey we'll have fun trying!

Pancakes with bacon "André Rieu"

Needed:

  • 500 grams flour (4 heaping cups)
  • 800 milliliters milk (3½ cups)
  • 2 eggs
  • small amount of oil
  • small amount beer (for flavor)
  • 200 grams sliced bacon (almost ½ pound) cut into inch squares

Preparation:

In a large bowl, beat eggs and milk. Add the oil and beer, then add the flour. Beat until nice and smooth.

Per Pancake, fry 2 slices bacon (cut into squares), when bacon is cooked pour a large ladleful of batter on top.

Fry the pancake on both sides (watch out for the ceiling!)

Good appetite!

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