New Recipes – going Dutch…for pancakes
We’re always trying new recipes. This one comes from the New York Times cooking section (by way of a friend). We’ve probably had as many guests from the Netherlands as from any other European country and they are all very low-key. Their pancake however is prone to drama. You pour the custard into a sizzling hot skillet and it rises like an early 70’s hairstyle.
To jazz this one up a bit, we added southern pecans gathered on the property and crushed into maple syrup. How was it? …well, there’s a lot more missing than in this photo.