Anyas Dutch Pancakes Recipes

Steps:

• Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
• Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.

Steps:

• 1 cup oil vegetable Crisco* {preferred Choice Brand} aside for frying of pancakes it will take about 1 - 2 tablespoons per pancake this is how Anya showed me while she fried the pancakes also she used an electric griddle which she said, "that it worked best"!
• whisk eggs with all ingredients add sugar to taste.
• heat frying pan to hot add about 2 tablespoons of oil.
• when oil is bubbly add batter about 4 ounces or a medium ladle full add about 1 - 2 tablespoons of oil for each pancake that will be fried very important for consistency for frying these pancakes do not miss this step.
• wait until the edges of the pancake are golden brown and the spatula goes under the pancake and the whole pancake can be lifted without dripping batter over the edges and turned over.
• each pancake should take about 2 minutes to cook.
• Note: If you cannot find Blending flour my 2ND choice would be cake and pastry flour the finest grind you can find is best.

Steps:

• Sift flour into a mixing bowl; whisk in vanilla sugar and salt. Pour in milk. Add eggs and whisk together.
• Melt butter on a griddle or in a frying pan over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
• Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.

Steps:

• Preheat oven to 425°. Place butter in a 13x9-in. baking dish. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish. Carefully add peaches; return to oven for 3-4 minutes or until bubbly., Meanwhile, in a large bowl, whisk eggs until frothy. Add milk and extract. Whisk in flour, sugar and salt. Pour into hot baking dish. Bake 10-12 minutes or until puffed and sides are golden brown., Remove from oven; serve immediately with preserves and syrup., To Make Ahead:Prepare pancake batter as directed. Refrigerate, covered, several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Prepare baking dish as directed. Whisk batter until blended; pour into hot baking dish. Bake, as directed, until puffed and sides are golden brown.

Steps:

• Mix dry ingredients together. Add oil and eggs to this mixture. Slowly add the milk to a very thin consistency. Whisk well til very few lumps remain.
• Fry about 1/2 cup of this mixture at a time in a quite hot frying pan sprayed with pam, you only need to grease the pan intermittantly after that. Spread thinly in the hot pan by tipping the pan in circular motion. The thinner the pancake the better:) Fry them til the top of the pancake appears dry then flip over until it is quite brown on the bottom.
• These take some practice but are worth the effort!

Steps:

• In a small bowl, dissolve yeast in 1 cup warm milk. In a large bowl, combine the flour, sugar and salt. Gradually stir in the yeast mixture and butter until smooth. Combine the eggs and remaining milk; stir into the batter until well combined. Cover and let rise in a warm place until doubled, about 30 minutes., Pour batter by 1/2 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown. ,