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Pancakes with sausage
Tags: Cakes & Cookies Beverages & Breakfast
500 whole wheat flour
30 grams yeast
1 tsp sugar
1 litre milk
1 tsp salt
2 tbsp butter or margarine
350 grams ‘rookworst’, or farmers' sausage molasses or Dutch stroop.
Make a batter from the flour, eggs, yeast-with-sugar (or follow instructions on packaged yeast), milk and salt. Cover it with a damp tea towel or a plate and let it rise for 90 minutes in a warm spot. Heat a bit of margarine in a frying pan, pour in some of the batter, top it with sliced sausage and fry the "pannenkoek" till the surface has set or dried. Flip the pannenkoek over and fry until that side is "coloured" as well.
Slide the pannenkoek onto a large heat-resistant plate and put in the oven, turned on to a low setting, to keep the pannenkoeken warm. Continue to cook more pannenkoeken in the same way. Serve the pannenkoeken with thick stroop or molasses.