Vruchten Pannenkoek - Dutch Fruit Pancake
1 cup flour
1 teaspoon salt
3 eggs, beaten
1 cup low fat milk
1/4 cup butter
Fresh fruit thinly sliced (according to the season)
powdered sugar or syrup
Put flour and salt into a bowl, make a "well" in the middle and add eggs.
Mix to a smooth batter; add milk.
Melt half of the butter in a heavy skillet.
Pour in pancake batter, adding fresh fruit on top. Turn pancake frequently, adding more butter each time.
The pancake should be quite solid and brown and crisp at the edges, and the fruit should be cooked through.
Serve with powdered sugar or syrup.
Pairs Well With
Dutch pancakes are not like American pancakes. They are dinner plate size and quite thick.