Dutch pancake


or "my debut visit to Amsterdam"

I'm about to spend the next 3 days in a city built on more than 90 islands- a place of flowers, listed buildings, canals and houseboats and half a million bicycles... Windmills, raw herrings, clogs, a place that was once the  home of Van Gogh, Rembrandt and Anne Frank, a mecca for hippies and squatters from all over the world, famous for its coffee-shops  and the Red Light District, the capital of gay marriage and snack culture, a city with no curtains and with probably more labels attached to it than I care to count. Some call it the city of controversy, others the place of diversity.  I'll tell you what I think when I come back. In the meanwhile, whilst getting ready for the trip, I have read various posts and articles, a guide book or two and then did what I always do when visiting a place for the first time; I disregarded everything apart from any useful information that will help me make my way around the town. And then, of course, yes, I made THE pancakes- puffy Dutch pancakes. They have been all over baking blogs recently, so I decided to give them a try and then compare them with the "real thing".

A few pancakes later, I must tell you that "the real thing" needs to be something really special to beat this.
It's a modish looking combination of choux pastry, Yorkshire pudding and  the old fashion pancake - it can be eaten with cream and raspberries, strawberries, lemons, sugar, honey, pretty much any way that you like it.
You will however, need a 6" or any other small round, deep, oven safe dish.

35 g plain flour
1 large egg
65 ml milk
1/2 tsp sugar
pinch of salt (10 g)

Preheat the oven to 200 C/390 f and place your dish inside. Mix the dry ingredients, add egg, mix to combine, then slowly add the milk.  When the skillet is piping hot, put a knob of butter to melt then quickly pour the batter. Close the oven door and bake for 20 to 25 minutes. Serve hot.
This recipe was adapted from here.

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