In Southwest Germany, sliced pancake strips (flädle) are often served in soups. In the Netherlands, pancake restaurants are popular with families and serve many sweet, savory, and stuffed varieties. Like the Dutch baby, these egg-based pancakes (or pannenkoeken) are usually quite large (12" or so in diameter) and are filled with sliced apples, cheese, ham, bacon, stroop*, and candied ginger, alone or in combination.
- 3 Tablespoons butter
- 3 eggs
- 3/4 cup flour
- 3/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla
- Lemon wedges
- Confectioner’s sugar for dusting
Remove the pancake from oven and dust with confectioner’s sugar. Don't be disappointed if the pancake falls soon after being removed from the oven. Serve immediately with lemon wedges and extra pats of butter. When the lemon juice mixes with the confectioner's sugar it makes a creamy lemony sauce that is perfect. Make sure you eat it while still warm; it is not nearly as good when it is cold!
*Stroop is a thick molasses-like, fruit-based syrup which is popular especially in combination with bacon.