Dutch Pancakes

INGREDIENTS

Milk

Plain Flour

Eggs

Cream

Apples

Sugar

Brandy

Bacon

Edam Cheese

Butter

INSTRUCTIONS

To make 3-5 Pancakes, take a large mixing bowl and add 100g of plain Flour.

Start to slowly pour in the Milk, a splash at a time as you whisk, until you have added 300ml.

Once all the Milk is in, whisk for a few minutes, then add 2 whole Eggs and about 5 Tbsp of Cream.

Whisk for another few minutes then pass the batter through a sieve to remove any lumps.

Next, cut up between 4-6 Apples into cubes, add a knob of Butter to a pan and chuck them in.

Season, with a small pinch of Salt, and cook the Apples until they start getting soft, then sprinkle over some Sugar and caramelise.

Deglaze with some Brandy and reduce to a sticky Syrup.

Then, take another pan and fry off some Bacon to your desired crispiness, remove from the pan and clean before adding a knob of Butter.

Add enough of the Pancake Batter to just cover the bottom of the pan, and leave for 45 seconds.

Gently tease the sides of the Pancake and give the pan a gentle shake, you will find it will come loose.

Lift up the side of the Pancake, taking care not to break it up and once lightly browned, flip or turn it over using a plate.

Soon as you have turned over the Pancake, add a few slices of Edam Cheese, and lay on the Bacon.

Cook for a few minutes, the Cheese will melt and the base of the Pancake will lightly brown.

Quickly re heat the Apples, and lay the Pancake out onto a plate.

Add the Apples and drizzle in maple syrup.

Finish the Pancakes with a dusting of Powdered Sugar and serve.

Enjoy