Before moving to Europe, I always thought that pancakes only came with syrup. There is a pancake world beyond the one we know for breakfast in the U.S. You can go savoury, buttery or salty. Pancakes essentially become like pizza in Brazil - anything on top goes.
I sampled the best flavours while visiting The Netherlands. The Dutch may possibly have the the best pancake texture too - fluffy as we prefer in the U.S. but not too thick. This recipe is for a Dutch baby pancake, although you'll find that the size isn't so baby-like. I eat quickly and I eat a lot (famously devouring my recipes within seconds of snapping photos) but this one lasted two entire days - definitely a record!
Get creative with the toppings for this recipe. How about satay or a curry sauce? I've chosen almond butter and apples here because it's a nice little treat that travels well and is easy to make but there are no rules.
Makes 1 giant pancake that serves up to 2 people
INGREDIENTS - PANCAKE
INGREDIENTS - TOPPINGS
Begin by pre-heating your oven to 220C/425F and place a baking tin/oven-safe skillet inside to heat up with the oven. Once your oven is fully heated, remove the pan and grease it with coconut oil.
Next, blend all pancake ingredients in a blender/food processor until smooth. Pour this batter into the heated pan and pop back in the oven to bake for 15 - 20 minutes. Make sure to check after 12 minutes to ensure it's not burning. You'll know it's done when you get a golden color and softness in the middle of the pancake, but not a gooey center.
Top with a squeeze of lemon, almond butter, chopped apples and coconut flakes. You can also add strawberries and whatever your breakfast (or snack!) heart desires.
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