Outside of the Netherlands, pancakes are often seen as a breakfast or brunch standby. But these savory bacon and apple pannekoek are a firm family favorite - for dinner! The combination of the sweet-sour apples and savory bacon is a match made in foodie heaven. If possible, drizzle with the troop, a dark, not-too-sweet molasses-like syrup (widely available online on sites that sell Dutch groceries). Trust us, you won't have to nag the kids to finish their meal! Of course, if you prefer to eat your pannekoek in the morning, your secret's safe with us.
- 1 cup/140 g all-purpose flour
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1 cup/250 ml whole milk
- 1 egg
- 1 tsp. butter
- 1 tsp. oil
- 10 rashers of bacon (sliced into thin strips)
- 3 crisp apples (such as Granny Smith, peeled, cored and thinly sliced)
- Suikerstroop (or a syrup of your choice)
Mix the flour, baking powder, salt and a little of the milk to a smooth paste. Add the remaining milk gradually, while whisking. Add the egg, beating the mixture well. For a lighter texture, leave to rest for a few hours or overnight.
Melt the butter and oil in a large frying pan and wait until it sizzles. Pour in enough of the mixture to cover the entire surface of the pan (spread the mixture evenly by tilting the pan). Bake until bubbles appear on the surface and turn over. Pancakes should be pale gold on both sides. Set aside.
Fry bacon in the pan until crisp and/or cooked. Remove to a paper towel to drain. Now add the sliced apples to the bacon fat and caramelize. Drain on paper towels. Serve pancakes open-faced on the plate, top with apples and bacon and drizzle sulkers troop on top.
This pancake mix improves when it is left to rest, but you can use it straight away.
Dutch pancake syrup is a dark molasses-like syrup, but you could use golden syrup or maple syrup instead. Or, in fact, app else troop.
For a touch of green, top the pancakes with some seasoned free salad.