NETHERLANDS: Savory Pancakes with Mushrooms (Pannenkoeken) and Gouda and Dutch Salad

Pannenkoeken are not Dutch babies, the puffed, likely German-originated, pancakes that are baked in the oven. They are their own recipe and cooked on the stove. They are larger and thinner than American pancakes and thicker and sturdier than French crepes. And they are delicious! I filled mine with mushrooms and Gouda, but ham, bacon, and onions are common additions. You can also make these sweet, simply by using apples, raisins, or bananas, or just rolling them and dusting them with powdered sugar.

The Dutch salad migrated to the US about 100 years ago, but was found on authentic Netherlands sites as well.

Savory Pancakes with Mushrooms (Pannenkoeken) and Gouda

1 cup all-purpose flour (I used Cup4Cup)

½ teaspoon table salt

1+ cup whole milk

1 egg + 1 egg yolk

2 tablespoons butter

12 ounces cremini mushrooms

12 ounces (young) Gouda cheese

1. Mix together the flour and salt in a large bowl. Add about half of the milk and stir to make a smooth paste. Add the egg and egg yolk, and mix until full incorporated. Add the remaining milk and whisk until lump free. You want a batter about as thick as heavy cream; if it's too thick, add a touch more milk. Let sit for 10-20 minutes while preparing the rest.

2. Place 1 tablespoon of butter in a ~10-inch, non stick skillet and heat until bubbling over medium heat. Slice the mushrooms and add to the pans. Cook for about 7 minutes, stirring occasionally, until they have released sone liquid and slightly browned. Remove to a small bowl.

3. Grate or finely chop the cheese.

4. Wipe out the pan (washing it if there are any stuck bits). Rub with a bit of the remaining butter and spread to cover. Place over medium-low heat.

5. Pour a quarter of the batter into the middle of the pan and, using the back of a spoon, lightly spread the batter to cover the pan in a thin layer.

6. As the pancake cooks, the sides will come off the pan and and become a bit darker; this should take about 2-3 minutes. Flip the pancake, top with a quarter of the mushroom mixture and a quarter of cheese, cook covered for another 2-3 minutes and then serve.

Dutch Salad

4 eggs

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 tablespoon pickle brine or white wine vinegar

1 teaspoon granulated sugar

1 small head of butter lettuce

2 small dill pickles

1 large tomato, optional

Salt and pepper taste

1. Steam or boil the eggs for 9 minutes, until they are just barely hard boiled.

2. In a large salad bowl, mix together the mayonnaise, mustard, brine or vinegar, and sugar. Clean and dry the lettuce and tear into large pieces and place into bowl. Toss gently to coat the leaves. Season to taste.

3. Slice the tomato into 4 wedges if using and lightly salt. Peel the eggs and cut in half. Slice the dill pickle. Arrange the tomato, pickle slices, and egg halves on top of the lettuce and serve.

#pannenkoeken #dutchpancakes #crepes #pancakesfordinner #netherlands #globaldinners

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FUN FACTS:

• Carrots were originally purple or yellow. Dutch growers cross-bred them in the 16th century to honor the royal House of Orange.

• In 1672, an angry, starving Dutch mob lynched and actually ate parts of their own Prime Minister, Johan de Witt.

• The entire Dutch national railway network runs 100% on renewable wind energy.