Spekpannekoeken

This is a favorite lunch-time snack in The Netherlands. The pancakes are about the size of a large dinner plate and they are very filling, so one forms the usual serving. In snack bars they are made on a huge hotplate, but in the home a girdle or frying pan can be used.

To serve 2 to 4:

8 oz plain flour

1 pint milk

1 teaspoon salt

1 egg

1/2 oz yeast

3 to 4 oz bacon

1 teaspoon sugar

1. Make a batter by mixing the flour and salt together and creaming the yeast with 1 teaspoon sugar.

2. Make a well in the flour, add the creamed yeast mixed with half of the warm milk and the beaten egg, beat well and then put to rise for 20 minutes.

3. Work in the rest of the milk and beat well.

4. Cover the mixture with a cloth and leave in a warm place for about 1 hour.

5. Meanwhile, cut the slices of bacon into three or four pieces and cook to desired doneness; once the bacon is cooked, transfer it to a plate or rack lined with paper towels.

6. Pour the batter on to a hot, greased girdle or into a hot, greased frying pan. Lay the strips of bacon on top and cook on both sides.

7. Serve folded in halves or quarters.

NOTE: This same yeast batter is often used for sweet pancakes, which are served as in England, with lemon and caster sugar.