Dutch Pancakes with Variations - Dutch Pannekoek with Variations

• 1 cup (225 ml) milk
• 1 cup (225 ml) water
• 1-1/2 cups (350 ml) wheat flour (make sure it is bread flour)
• 1/2 tsp (2 ml). salt
• 1 tsp (5 ml). baking powder
• 2 eggs, beaten
• See Variations For Additional Ingredients

1. Combine milk and water, and heat in microwavable bowl for two minutes.
2. In a blender, add flour, salt, baking powder and beaten eggs.
3. Cover blender but remove center of cover.
4. With blender, set at a medium speed, slowly add milk and water mixture.
5. Blend until there are no lumps.
6. The batter should be thinner than a pancake batter and thicker than a crepe batter.
7. Cook two to three slices of bacon in a large pan.
8. Once the bacon is cooked, pour batter over bacon and bacon grease.
9. Cook for approximately two minutes on the first side, then flip and cook for another minute.
10. Top with syrup and powdered sugar.
11. Peel, core and thinly slice one Granny Smith apple.
12. Heat 2 tbsp (30 ml) vegetable oil in a pan.
13. Add apples and slightly brown on both sides.
14. Pour pancake batter over two apples.
15. Cook for one minute on first side, then flip and cook for another two minutes.
16. Top with syrup and powdered sugar.
17. Heat 2 tbsp (30 ml) vegetable oil in a pan.
18. Pour pancake batter into pan and allow to brown on firsts side, approximately one minute.
19. Flip and top with 2 ounces shaved, aged Gouda cheese.
20. Top with syrup and powdered sugar.

milk, water, flour, salt, baking powder, eggs, variations

Taken from online-cookbook.com/goto/cook/rpage/000FBE (may not work)