Groningen-style pancakes have a long history. As far back as the seventeenth century, Occa Ripperda, a noblewoman from Farmsum, included a recipe in her cookbook for ‘Groninger pfanneküchen zu backen’. What makes these pancakes truly Groningen-style? Currants. And preferably baked right into the batter. With typical ingredients to top off these flat little delights, you can enjoy the meal in true Northern style – the one you loved so much as a child.
Easy with mix
A Groningen flair to your pancakes guaranteed when you get Mulder Pot's delicious mix at the Groningen Store in the Forum or at the mill itself. In Kropswolde, molen De Hoop turns to grind the flour for your pancakes, among other things. It is also the right place for baking breads, cakes and biscuits. But anyway, pancakes first. In any case, the mix already contains wheat flour, starch, some sugar and flavourful spices. So you no longer need to shop for those. Just scramble up 600 millilitres of milk and 4 eggs.
From the very beginning
You can tip the whole 400 grams of pancake mix straight into the mixing bowl. Add half the milk, i.e. 300 millilitres. You’ll also need half the eggs. So, for now, crack two of the four. Time to get whisking. You can use a good old-fashioned whisk or let an electric mixer do the job. The batter needs to be mixed thoroughly until there’s no dry flour left to be seen. You can then add the rest of the milk and the eggs. Keep stirring well to ensure there are no lumps and you end up with a smooth pancake batter.
The first one always goes wrong
When it’s time to cook, put the frying pan on the hob. A knob of butter or a dash of oil works wonders. Let it heat up properly before you start on the first pancake. That way, you’ll have the best chance of success. A well-filled ladleful of batter is just enough for one pancake. Turn the heat down slightly when you pour the batter into the pan. Gently swirl the handle so that the batter spreads across the entire surface. It looks much nicer that way – a neat circle. You can now turn the heat up a little; you’ll see the batter set quickly. Ready to flip?
A sweet and a savoury
When your pancakes are cooked to perfection, you’ll want to top them straight away. That’s when they’re still super fresh. Not too light, not too dark, but a lovely golden brown and deliciously warm. Are you a real bon vivant or more of a sweet tooth? There’s something for everyone. Fancy a traditional Groningen recipe? You’ll need currants, cinnamon and sugar. You can even bake the currants right in with the pancakes. Mix them into the batter or add them to the pan before pouring the batter over them. Prefer savoury, but still want a local topping? Groningen cheese is the way to go. A flavourful mature cheese or a characterful goat’s cheese – both are delicious.
More about the Grunneger Pankouk
