Papa's Special Pancakes Recipe
For 12 pancakes

Ingredients

6 eggs
Some salt
Some freshly ground pepper
1 tablespoon sugar
1 Liter of whole milk
400 gram flour
2 Bananas
1 tablespoon oregano
200 gram crayfish
100 gram Salami

Instructions

Stir the eggs in a large batter bowl, mix well and add the pepper, salt, and sugar.

Mix everything well and add the milk.


Grab another batter bowl and take half the batter, and add the oregano and crayfish.

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In the other batter you'll add the finely sliced banana and salami strips.

Sift the flour and divide it gradually over the 2 batter bowls.

Let it retract for 1 hour.

Bake the pancakes with oil.

Bake the pancakes in a small frying pan.


Note: You can also try, instead of banana, take apple and raisins.
Note: In this picture on top we have only chosen for banana pancakes

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Pork (or Jan-in-the-bag) recipe
A real winter dish for lunch in Huize Eetpraat is the old Dutch Pork, also known as Brother or Jan in the sack. It looks like the North Dutch kettle cake or Poffert. It is a raised batter that is cooked and then baked in slices. The recipe is for two bags. Do you cook?

Ingredients for this recipe:

750 gram buckwheat flour (Koopmans)

750 grams pancake flour (koopmans)

1250 ml buttermilk

150 grams fresh yeast

Amenities:

Batter-Come

Large pan

Two cotton Porkbags

Saucepan

Frying pan with some oil

Kitchen scale

Clean Bucket (10L) with tea towel

You need two cotton bags to cook the batter soon. You can make an old sheet for example. The size can be seen on the pictures. Cook the Porkzakken for each use and use them while still wet. Later you can wash them and use them again.

Preheat the buttermilk in a saucepan gently to a maximum of 30 to 35 °c (lukewarm to hand) and loosen the yeast in it. Put the buttermilk with the yeast over into the bowl with a few scoops of the buckwheat flour and pancake flour. Mix this up to a smooth batter. Continue to mix and add the rest of the flour bit by bit. Keep stirring through to a uniformly tough dough. A small hand mixer is not strong enough; If you don't have a big mixer, use your hands better.

Put the dough over in a clean bucket and cover the bucket with a damp tea towel. Put the bucket for the central heating and let it rise an hour to almost at the edge of the bucket. Meanwhile, bring a large pan with water to the boil. Then divide the contents of the bucket over two cotton porkzakken and attach it to the top with a string. The bags now take about 1.5 hours to cook in the water.

Prick with a knitting or wooden skewer in the bag to see if the dough is cooked; The pen must appear dry from the bag. Remove the pockets from the pan and let them cool for an hour. Remove the "loaves" from the pockets and let the outside dry for another hour on a grate. Cut the breads now gently in slices of about two inches thick. These slices are well kept in the freezer.

Fry the slices with some oil in a frying pan golden brown crisp. Serve the pork in deep plate, topped with some hot milk or cream butter and lots of syrup. Eat Tasty!

Variatietip: You can also add dried grapes, raisins or candied in the batter.

Play and experiment tasty!

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Indian Chickpea and Rice Flour Pancakes recipe

Tasty pancakes that you can eat by themselves as a snack or as an accompaniment with a spicy dish.
Preparation Time: 1 hour 30 minutes
Serves: 2

Ingredients

• Curry Leaves (2 sprigs)
• Sesame Seeds (1 tbsp)
• Ginger (1 inch piece)
• Garlic Cloves (4)
• Red Chillier Powder (1 tsp)
• Onion (1)
• Green Chillier (3)
• Split Chickpeas (1/2 cup)
• Rice Flour (250 gms)
• Crushed Peanuts (1/2 cup)
• Salt to taste
• Cooling Oil (as needed)

Before you start

1. Soak the split chickpeas for two hours.
2. Chop the curry leaves.
3. Grate the ginger and crush the garlic.
4. Chop the green chilies and onion finely.
5. Crush the chickpeas.

Instructions

1. Combine all the ingredients for the pancakes and using water as needed, knead into
a soft dough. Divide the dough into small balls.

2. Take a flat-bottomed non-stick pan and using your fingers, flatten a ball of dough
into it. Try and make it as thin as possible.

3. Use your finger to make small holes in it.

4. Put the pan on a medium-low heat to cook. Sprinkle oil all around and on top of the
pancake.

5. Cover and let it cook until golden. When it is done on one side, you can flip and
cook the other. Drizzle more oil if needed.

Tip:

• You might need to move the pan around a little so the pancake cooks evenly.
• The pancakes take a bit of time to cook so give them a while.

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Moroccan Semolina Pancakes recipe
for 4 persons | preparation: 20 min | wait: 30 min

Ingredients

7 g dried yeast
200 g fine semolina
60 g wheat flour
Salt
1 egg, lightly beaten
seeds from 1 pomegranate 75 g butter
3 tbsp sunflower oil clear runny honey

Instructions

Put the yeast in a small bowl and stir in 2 tablespoons hot water. Let the mixture stand for 5 minutes.

Mix the semolina, flour and a little salt in a bowl, make a well in the middle and pour in the yeast mixture. Stir the egg by the yeast mixture. Add 4 ½ dl of lukewarm water and beat with a whisk or mixer a smooth batter. Let it rest for 30 minutes.

Melt the butter in a small pan. Heat a frying pan and cover the bottom with a little oil. Stir the batter well. Scoop a gravy Spoon batter into the pan and spread the batter what. Let the pancakes over medium heat at the bottom nice light brown colour (the top should be dry and develop cavities).

Take the pancakes from the pan and get them through butter. Sprinkle with the pomegranate seeds and serve them with the honey.

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