Groninger pancake batter
This is the basic recipe for these classic pancakes from the Dutch province of Groningen. As this recipe uses yeast, the pancakes will be thick and light at the same time. Recipe for 8 pancakes.
🍽️ Makes 8
Ingredients
| 300 g | all-purpose flour | |
| 600 ml | whole milk | |
| 15 g | fresh yeast | |
| 1 tsp | 5 ml | salt |
| 2.5 ml | cinnamon | |
| 2 | eggs | |
| 15 ml | granulated sugar | |
| 40 ml | butter |
Instructions
- Mix the flour, cinnamon and the salt in a mixing bowl.
- Heat the milk until it is lukewarm. Dissolve the yeast into the milk.
- Make a well in the flour mixture and pour the milk into this.
- Working from the centre, gradually mix the flour and milk into a batter.
- Beat the eggs and mix into the batter until you have a smooth consistency.
- Stir in the sugar. If desired, you can also add garnishes such as currants. Cover with plastic foil.
- Set the batter aside to rise for an hour. The batter will be ready when it has doubled in volume.
- Fry the pancakes in butter in a non-stick frying pan on low heat.
- Flip the pancakes over when they develop bubbles on top.
- Fry until done and keep warm under aluminium foil.
Serving suggestions:
- Finish with syrup or icing sugar.
- You can also add currants or apple slices.