Friday, November 30, 2018


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Hotel Berg en Bos, Apeldoorn, November 29, 2018—

ANOTHER DUTCH DELIGHT, or, one cannot live only on uitsmijters en biefstuk. The pannekoek, also spelt pannenkoek, is a thin pancake the size of a dinner plate, into which can be cooked a variety of things. The batter is somewhat like that of a crêpe, thin and soft: correctly cooked, as here, it remains a little soft, more like a Yorkshire pudding (though utterly innocent of meat) than an American baking-powder-hard-wheat-flour pancake.

I have two standbys: spek-gember of appel-rozijnen; bacon with ginger or apple and raisins, depending on my mood. For this first pannekoek in some time I had trouble deciding, so went with spek-gember-appel, and did not regret the decision.

The apples are sliced thin; the ginger is candied; the bacon is meaty and very lightly smoked. Over the pannekoek one drizzles stroop, very thick molasses-like syrup, and the trick is to get the right amount, so no trace is left on the plate when you've finally finished this feast.

     🍷beer: Veluwse Schavuyt (local)

•Pannekoekenrestaurant Berg en Dal, Hoog Soeren 30, Hoog Soeren, Netherlands; 📞+31 55 519 12 19

RESTAURANTS VISITED, with information and rating: 2016      2015     2017

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