Cooking Tips - Princess Royal Dutch Pancake Maker Bedienungsanleitung

Princess_Poffertjes_Maker_492226.book Page 8 Tuesday, September 18, 2007 10:26 AM
WARNING: THIS APPLIANCE MUST BE
EARTHED
With this appliance, if a 13A plug is
used a 5A fuse should be fitted. If any
other type of plug is used, a 15A fuse
must be fitted either in the plug or at the
distribution board.
The environment
Dispose of packaging material, such as
plastic and boxes, in the appropriate waste
containers.
If you wish to dispose of the appliance
whilst it still works properly or can be easily
repaired, ensure that the appliance is
recycled.
When the appliance reaches the end of its
useful life, it should be disposed of in a
responsible manner, thereby ensuring the
reuse of the appliance or its parts. Do not
dispose of the appliance with normal
household waste, but hand it over to a
recycling collection point. Contact your
local authority for information about
available disposal and collection systems
in your area.

Cooking tips

Batter for Dutch pancakes (basic
recipe)
For approximately 150 Dutch pancakes:
• 1 packet of batter mix for Dutch
pancakes
• 0.8 l of milk
• 2 eggs
• 3 tablespoons of oil
8 Royal Dutch Pancake Maker Article 492226
Pour the milk into a mixing bowl and add
the mix. Mix them together using a whisk
or a mixer until it is smooth. Mix the eggs
and the oil through the batter.
Heat the Dutch pancakes hotplate and
grease the pan using a small amount of oil.
Cook the Dutch pancakes and serve them
with icing sugar.
Traditional Dutch pancake recipe
• 125 g flour
• 125 g buckwheat flour (you can also use
ordinary flour instead of buckwheat flour;
however, you will then miss a little of the
characteristic flavour of the Dutch
pancakes!)
• 1 egg
• 250 ml milk
• approx. 250 ml water
• 15 g fresh yeast (or 1 sachet of dry
yeast)
• 50 g molten butter
• salt (when using butter without salt)
Dissolve the yeast in 3 tablespoons of
lukewarm milk. Mix the flour with the
buckwheat flour. Prepare a smooth batter
from the flour, yeast, milk and water (the
batter should not run easily from the
spoon, but may not be too thick; adjust the
quantity of water as required). Stir the salt,
molten butter and beaten egg through the
batter. The batter should be lukewarm. Set
the batter, covered with a moist tea towel,
in a warm place (next to a radiator, in the
sun or in an oven at 50 °C) and allow it to
rise at least 30 minutes.
Variations:
You can make countless variations with
Dutch pancakes. Dutch pancakes are not
only delicious with icing sugar, but also
with cream or ice cream.
Or how about stuffed Dutch pancakes?
First, pour a layer of batter into the pits in
the hotplate. Place a small amount of the
filling on top and then fill the rest of the pit
with batter.
As a filling, you can use, for example, raisins,
jam or small pieces of fresh fruit. You could
also use cheese or strips of bacon.