Drie in de Pan Recipe (Traditional Dutch Pancakes)

Sift the wheat- and buckwheat flours over a large bowl and add the yeast, sugar and salt.

Pour in the egg and about two thirds of the milk and whisk until smooth. Pour in the restof the milk while whisking to ensure a lump-free batter. Stir in the currants, sultanas and apple pieces. Cover the bowl with plastic wrap or a damp teatowel and place it in a warm, draft-free place. The mixture will be ready to use after about an hour, by which time it should have almost doubled in volume.

Heat some butter or oil in a large skillet. Beat the batter again, and pour three ¼ cup portions (about 50 ml each) of batterinto the hot skillet. Bake until the top of each pancake begins to set and bubbles appear on the surface. Adjust the heat if necessary (if the heat is too high, the pancakes will appear dark on the outside while still uncooked on the inside, and if the heat is too low, they will become too chewy).

Carefully flip them over and cook gently on the other side until the pancakes are cooked inside. Serve with powdered sugar or brown sugar, stroop or your favorite pancake syrup and a little dash of cinnamon.

Tips Stroop is a dark, molasses-like Dutch pancake syrup, which is widely available online on websites that sell Dutch groceries and worth getting if you want to experience the authentic Dutch taste of this traditional dish.