This recipe has been translated and adapted from the original Dutch in Het Nederlands Bakboek and published on the Dutch Food site with the kind permission of the publisher. The recipe follows the traditional method, using buckwheat flour and yeast, and requires a little bit more resting time than modern versions that use baking powder. But, the result is worth the wait as we're sure you'll agree once you've tried them.
Yield: Makes about 9 pancakes.
- Scant ⅔ cup (75 g) all-purpose flour
- Heaped ⅓ cup (50 g) buckwheat flour
- ¾ tsp instant yeast
- 1 tsp sugar
- 1/8 tsp salt
- 1 egg, well beaten
- 1 cup (275 ml) milk, lukewarm
- 3 heaped tbsp (25 g) currants
- 3 heaped tbsp (25 g) sultanas
- ½ apple, chopped into small pieces
- Melted butter or oil, for baking
- TO SERVE:
- Powdered sugar or brown sugar
- Stroop (see Tips) or your favorite pancake syrup
Heat some butter or oil in a large skillet. Beat the batter again, and pour three ¼ cup portions (about 50 ml each) of batter into the hot skillet. Bake until the top of each pancake begins to set and bubbles appear on the surface. Adjust the heat if necessary (if the heat is too high, the pancakes will appear dark on the outside while still uncooked on the inside, and if the heat is too low, they will become too chewy).
Carefully flip them over and cook gently on the other side until the pancakes are cooked inside. Serve with powdered sugar or brown sugar, stroop or your favorite pancake syrup and a little dash of cinnamon.