Pannekoeken

Luke & I have been reading about the first North American colonies.  In the book Life in New Amsterdam, there was a recipe for pannekoeken, a very thin pancake that the Colonial Dutch would have made.  Luke wanted to make these for breakfast yesterday. 

Ingredients:

• 2 eggs
• 1 tbsp sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups flour
• 2 1/2 cups milk
• cinnamon and sugar for sprinkling
• butter for spreading

Steps

1. In a large bowl, beat the eggs. Add the sugar, baking powder, and salt. Mix in half of the milk and half of the flour. Stir to combine. Stir in the rest of the milk and flour until the mixture is smooth and thin. (It was really thin compared to pancake batter.)
2. Heat a large nonstick frying pan over medium heat. Melt a half teaspoon of butter in the pan. To make the pancakes, pour about 1/3 of batter into the pan. Tilt the pan to spread the batter out evenly and thinly. Cook one minute or until the edges of the pancake turn brown. Flip the pancake and cook for 30 more seconds. (I think they’re basically the same thing as crepes.)
3. Stack the pancakes on a plate. When all pancakes are cooked, spread each pancake with a thin layer of butter. Sprinkle each pancake with cinnamon and sugar, roll them up, and serve. (We drizzled maple syrup over the top, but the Dutch would use a syrup similar to sorghum syrup.)