Thursday, December 19, 2013

Spek Pannekoeken Recipe (revised version)

(recipe originally on my Dutchish Deirdre blog, dated 6/14/12

I adjusted it to add whole wheat flour, and then not have it be unbearably dry :)

Spek Pannekoeken (pawn uh kooh kuh)

1 lb bacon, cut into small pieces
2 cups all purpose white flour (approximately 250g)
1 cup whole wheat flour (approximately 150g)
4 1/2 t baking powder
1 1/2 t salt
4 cups milk (I use 2%)
3 eggs
6 T butter (salted), melted

Fry bacon in pan until lightly browned but not too crisp.  Empty into small bowl (with grease)
In large bowl, sift together dry ingredients.
Add 3 cups milk and 3 eggs, stir until smooth.
Add 1 cup milk and melted butter, stir until even.  batter will be quite thin

Heat non-stick frying pan.  Scatter a spoonful of bacon pieces and some bacon grease into skillet.
Add small amount of batter and swirl around pan to reach to edges
Cook until top stops looking shiny, flip and cook briefly on the other side.  Pannekoeken should be light brown (darker than breakfast pancakes).
Remove to hot plate and cover with damp paper towel or let people eat as they are ready!

Serve with stroop drizzled over top.  You can roll up and cut into slices or just cut into bite-size pieces.

Makes about 15 plate sized pancakes.  Can also be made without bacon, or with thinly sliced cheese, apple, or banana folded inside

Stroop (syrup served with pancakes in Holland is different than what is sold here)

1/2 cup dark corn syrup
3 T dark brown sugar
1 T molasses
1 T water

Put all in a pyrex and heat in microwave for a minute to dissolve sugar.  Stir thoroughly.  It will become quite thick and sticky once cooled.  Once it has cooled somewhat, it can be put into a squirt bottle for easier dispensing.

Tuesday, December 10, 2013

recipe: Surinam cherry jam

Surinam Cherry Jam
This odd-looking berry (not actually a cherry) has an unusual taste reminiscent of traditional cherries, bell peppers, and even tomatoes, with a slight smokyness or spicyness.

Adapted from recipe at

2 C whole Surinam cherries (approximately 45 cherries)
6 T sugar (3/8 Cup)
1 T lemon juice

Squeeze the seeds out of the cherries.  I was left with a little less than 1 C of pulp and juice.
Add all ingredients (1 cup pulp, sugar, and lemon juice to a saucepan and bring to a low boil over medium-high heat.  Turn heat down to low-medium heat and simmer for approximately ½ hour, stirring frequently, until it is the thickness of pasta sauce, or a little thicker.

Makes a single 4oz jelly jar of jam, so preserving it is probably not necessary.  But if you wanted to give it away or keep it, put in sterilized jars and fill within ¼” of top, then process briefly to get lids to pop (seal).