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Makeover Monday: Dutch Pancakes Go Under The Knife
Sunday morning meant my dad would make Dutch pancakes for the family. If you have no idea what I'm talking about, they are a lot like much bigger and much thicker crepes. Powdered sugar would dust the pancakes (and my mouth) as I recall. He used a mix that relatives of ours would send him periodically from the Netherlands. But it was on my first trip to the Netherlands when I tasted Dutch pancakes in a country restaurant attached to an actual windmill that ground wheat... that I really developed an appreciation for this traditional Dutch food.
You can make a more savory Dutch Pancake and top it with bacon and sautéed apples or with cheese and herbs or you can make a sweet rendition with fruit and whipped cream or powdered sugar. When I say they are "big" I mean imagine the biggest cast iron skillet you've every seen. That's how big they are.
The following recipe is for a whole-wheat lower fat version of Dutch Pancakes made with a 10-inch nonstick skillet though (a little more practical portion size wise).
Ingredients:
Yield: Makes 4 large pancakes (4 servings)
To make 8 pancakes, just double the recipe ingredients.
Nutrition information per pancake (plain): 134 calories, 9 g protein, 20 g carbohydrate, 2.3 g fat, .9 g saturated fat, .8 g monounsaturated fat, .6 g polyunsaturated fat, 56 mg cholesterol, 3 g fiber, 233 mg sodium. Calories from fat: 15 percent. Omega-3 fatty acids = .1 gram, Omega-6 fatty acids = .5 gram.
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You can make a more savory Dutch Pancake and top it with bacon and sautéed apples or with cheese and herbs or you can make a sweet rendition with fruit and whipped cream or powdered sugar. When I say they are "big" I mean imagine the biggest cast iron skillet you've every seen. That's how big they are.
The following recipe is for a whole-wheat lower fat version of Dutch Pancakes made with a 10-inch nonstick skillet though (a little more practical portion size wise).
Whole-Wheat Dutch Pancakes
Photo: Elaine Magee
Ingredients:
1 large egg, high omega-3 if availableDirections:
1/4 cup egg substitute
1 1/4 cup milk of choice (light vanilla soy milk, fat free half and half, or 1% lowfat milk)
1/4 teaspoon salt (this can be reduced to 1/8 teaspoon for a total of 158 mg sodium per serving)
3/4 cup whole-wheat flour
Flavorings (optional): a teaspoon of finely chopped lemon zest or fresh herbs could be blended into the pancake batter, depending on the desired pancake flavors.
Canola oil cooking spray
- In blender bowl, combine egg, egg substitute, milk and salt and pulse until smooth. Pour flour into blender bowl and pulse again until smooth, scraping sides of bowl to incorporate all of the flour. Stir in any flavorings if desired.
- Begin heating a 10-inch frying pan over medium heat. Coat bottom of pan generously with canola cooking spray and immediately pour in 1/2-cup of batter. Tilt the pan to spread batter evenly over the bottom. When bottom is well browned (about 1 1/2 minutes), flip over the pancake with a spatula and brown the other side (1-2 minutes more). Remove pancake and keep warm or serve.
- Repeat step #2 with remaining batter, stirring batter often until batter is used up. Serve them with cinnamon spiced apples or fresh fruit for a breakfast entrée or dessert or sprinkle shredded cheese of your choice over the pancake when you are browning the second side and it will melt nicely.
Yield: Makes 4 large pancakes (4 servings)
To make 8 pancakes, just double the recipe ingredients.
Nutrition information per pancake (plain): 134 calories, 9 g protein, 20 g carbohydrate, 2.3 g fat, .9 g saturated fat, .8 g monounsaturated fat, .6 g polyunsaturated fat, 56 mg cholesterol, 3 g fiber, 233 mg sodium. Calories from fat: 15 percent. Omega-3 fatty acids = .1 gram, Omega-6 fatty acids = .5 gram.
Related Topics:
