Category: Northern European

Pannekoeken

This recipe comes from Zr. Ina de Jonge, via Sietske.  When the de Jonges (Cees, Ina, and Sietske) were visiting our home a few years ago, Zr. de Jonge made these traditional Dutch pannekoeken for the whole family.

400 grams flour
4 eggs
1 liter milk
salt to taste

In mixing bowl, combine all ingredients and mix thoroughly. Pour a portion of the batter into a heated and buttered frying pan. Swirl to cover the pan with a thin layer of batter. Pannekoeken should be thin and crepe-like. Cook on both sides and serve hot with Dutch syrup (stroop)–no maple syrup here. For a variation, add bacon and cheese, or fruit to batter before cooking. Add-ins can be either sweet or savory. (Note: pannekoeken is plural, pannekoek is singular)

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Beef Stroganoff

INGREDIENTS:
1 round steak
1 medium onion, chopped
1 Bell pepper, chopped
1 can mushrooms
1 can cream of mushroom soup
1 cup water or milk
3 oz cream cheese
1 pt sour cream

DIRECTIONS:
Fry onions and set aside. Fry beef and bell pepper; add mushrooms, water (or milk) and cream of mushroom soup. Cook for couple hours. Add cooked onions. Just prior to serving add cream cheese and sour cream (donʼt cook after adding sour cream). Serve over rice

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