Pannekoeken. Pan. Na. Co. Ken. A fabulous dessert of Dutch origin, in my mind it is best described as an ‘easy pancake popover’.
Last night for Alex’s lunch I made a maple almond pear pannekoeken (I know, what a lunch, eh?)
1/4 cup butter
3 large eggs
1/8 tsp salt
3/4 cup milk
3/4 cup flour
1/4 – 1/2 cup fresh fruit (I peeled and sliced two fresh pears for this)
You will need a smooth pan with rounded sides, or a pie plate. I used my big metal frying pan. Place the butter in the pan or pie plate and set it in the oven *when you turn the oven on* to 400 degrees. While the oven is heating and melting the butter *at the same time -I love multi-tasking!!*, swiftly beat the eggs, salt and milk together until well blended. Then, slowly add the flour, whisking until smooth, but not completely, there should be smallish sort of lumps in the batter – very much like pancake batter. By now the oven should be almost up to temperature and the butter melted. Remove the pan from the oven, pour in the batter and then lay the fruit on top, like so:
Now, when the oven gets all the way up to temperature, stick the whole thing inside and wait. This is the hardest part of the whole dish…
15 Minutes later, you should have a pastry that looks something like this.
It will puff up a great deal in the oven, rising high beyond the sides of the pan, smothering the fruit – or so it seems – but as soon as it it removed, it begins to deflate. This is a dessert best served *At Once*, adorned with nothing more than a dusting of powdered sugar or a drizzle of maple syrup *or* my special Maple Almond Sauce.
Maple Almond Sauce
1/4 cup almonds
1/4 cup maple syrup
1/8 cup brown sugar
small amount of butter
Heat your butter in a pan, then add the almonds. Cook them a wee bit, letting them brown before adding the sugar and maple syrup. This concoction should simmer for five minutes or so, be sure to stir frequently. This sauce can be poured over the finished Pannekoeken – it’s incredible.
Slice generously and Enjoy.