Dutch Pancakes

Vincent van Gough, 1853-1890
Still Life with Earthen Ware and Bottles
Nuenen, Spetember-October 1885
Oil on Canvas, 39.5 x 56 cm
Post-Impressionist Master

Here is my gluten free version of the Dutch pancakes I never got to try during my stay in Amsterdam. You can cover them with whatever filling you can imagine, and for this particular recipe, I chose to recreate exactly what I saw: a nice big pancake with an organic fried egg, smoked bacon, melted Swiss cheese, and garnished with a sprinkling of parsley.

Dutch Pancakes

1⁄4 cup sweet sorghum flour
5 tablespoons tapioca flour
1⁄4 cup cornstarch
1 teaspoon guar gum
1⁄2 teaspoon kosher salt
4 tablespoons unsalted butter, melted

1 1⁄4 cups whole milk
½ cup water
3 large eggs, beaten
1 tablespoon vodka
4 tablespoons clarified unsalted butter

To clarify the butter, melt in a heavy bottomed saucepan just until the butter begins to foam. Immediately remove from the heat, and using a spoon, skim the foam from the top of the yellow butter and discard. Now very slowly pour the yellow butter into a bowl, using a spoon to catch the milk solids that are on the bottom of the pan. Discard the milk solids. Your clarified butter is now ready to use.

Clarified butter is used in this instance because it can withstand the high temperatures used to heat the pan. Non-clarified butter, on the other hand, will burn, filling your kitchen with smoke and causing the pancakes to stick.

In a blender or food processor, combine all the dry ingredients, ½ cup of the milk and blend. With the blender on medium speed, drizzle in the melted butter followed by the remaining ¾ cup of milk; blend for thirty seconds more. Add the eggs and blend until incorporated. Add the vodka and water, blend to smooth and then transfer the batter to a glass bowl to refrigerate for at least 30 minutes and no more than 1 hour. If the better begins to separate, simply whisk vigorously for 30 seconds.

Remove the batter from the refrigerator. It should be the consistency of a slightly thick broth. If the batter seems too thick, whisk in more water, a tablespoonful at a time until you achieve the right consistency.

In a 10-inch crepe pan or skillet, heat 1 teaspoon of the clarified butter over high-high heat and swirl the butter to evenly coat the pan.

Pour a generous ¼ cup of batter into the pan and tilt the pan to coat the bottom of the pan evenly. Cook until browned on the bottom, about 1 1/2 minutes, then turn and cook on the second side until browned, about 1 minute. Transfer to a plate. Repeat to use the remaining batter, adding clarified butter as needed, stacking the finished crepes as you go on a very flat plate.

To store, tightly cover the crepes with plastic wrap and place them in the refrigerator for up to three days.

Makes 8-10 Pancakes

For the Topping:

2 organic eggs
Cubed Swiss cheese
2 slices organic smoked bacon
2 tablespoons minced organic curly parsley
kosher salt and fresh black pepper to taste

First cut the bacon into strips at a diagonal and then fry in a hot skillet. Transfer to a paper towel to drain. Fry the eggs until the egg white is no longer clear. While the eggs are frying, scatter the cubed Swiss cheese over both pancakes and place in a 350°F oven to melt the cheese. This can be done on a jellyroll sheet.

Once the cheese has melted, remove the pancakes from the oven and transfer to your serving plate. Transfer the fried eggs to the center of the pancake along with the bacon pieces. Garnish with the parsley, and then season with the salt and the freshly cracked pepper.

Photos by Knoxy of Knox Photographics

Serve immediately.

Vincent van Gough, 1853-1890
Plaster Statuette of a Female Torso, Paris, 1886
Oil on Canvas, 41 x 32.5 cm
Post-Impressionist Master