MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Pannekoeken (Dutch Pancakes)
  Categories: Main dish
       Yield: 1 recipe
  
   500 gr   wheat flour 
   1 l milk 
   4 medium eggs 
   1 tsp salt 
   1 tblsp oil 
   1 tsp sugar
 
   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.
      
   From: nmegna28@ursa.calvin.edu (Nancy Megna)
   
   Source: Good Houskeepong Cookbook
 
  
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