Dutch Bacon and Apple Pancakes (Pannekoeken) Crepe

These Dutch pancakes are a thin, crepe-style pancake, filled or topped with caramelized apples, bacon, and a buttery Dutch syrup. It's what dreams are made of. This is what you'll need to make about 8-10 pancake / crepes:

Photo byfood.com

Ingredients:

• 1 cup flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 1 teaspoon butter
• 1 teaspoon oil
• 10 slices bacon, sliced into thin strips
• 3 crisp apples, thinly sliced
• Maple or Dutch pancake syrup (recipe below)

In a bowl, mix the flour, baking powder, salt, and a small amount of milk into a smooth paste. Gradually whisk in the remaining milk, then beat in the egg. For a fluffier texture, allow the batter to rest for a few hours or overnight.

In a large frying pan, heat the butter and oil until sizzling. Pour in enough batter to coat the entire surface of the pan, tilting the pan to spread it evenly. Cook until bubbles form on the surface, then flip the pancake. Both sides should be a light golden color. Set the pancakes aside and keep them warm.

In the same pan, fry the bacon until crisp, then transfer it to a paper towel to drain. Add the apple slices to the bacon fat and cook until they caramelize. Drain them on paper towels as well.

To serve, place the pancakes open-faced on a plate, top with the caramelized apples and crispy bacon, and drizzle with syrup. Enjoy!

Dutch Syrup:

• 1 cup sugar
• 1 cup corn syrup or golden syrup
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

In a saucepan, mix together the sugar, corn syrup, and cream. Bring the mixture to a boil over medium heat, allowing it to boil for about 5 minutes or until it slightly thickens, stirring occasionally. Add in the vanilla and stir. Serve warm over pancakes, waffles, or French toast.