Breakfast Pannenkoeken

On my last visit to Vancouver, I ate a place called De Dutch on Robson. This is one of a chain of Dutch pancake houses that serve that special Dutch pancake, pannenkoeken. It was pretty good but this morning I created one that made the perfect breakfast. If you try this out you won't be disappointed!

Mark’s Breakfast Pannenkoeken

1 cup flour

½ cup teff flour

1 teaspoon baking powder

Pinch of salt

3 eggs

1 tablespoon oil

2 1/4 cups milk

12 strips bacon, cooked but not too crispy

2 medium potatoes, boiled in their skins, cooled, peeled and grated

1 cup cheddar cheese

½ medium onion, diced small

Oil for frying

8 eggs

1. Mix the flour, teff, baking powder and salt together in a medium size bowl.
2. Mix the milk, oil and eggs together and whisk it into the flour mixture until no lumps remain.
3. Heat a large pan over medium high heat. Add one quarter of the bacon, onions and grated potato, sprinkling them evenly into the pan.
4. Pour about 1/2 cup of pancake mixture evenly over the frying bacon, onions and potato so the batter covers them but remains thin. Sprinkle on ¼ of the cheddar, then flip the pancake over. (I had to slide the pancake onto a pizza pan, hold the fry pan upside down over the pancake, then turn the pans over) Cook on the other side until the cheese becomes crispy. The pancake may stick until the cheese fully cooks. You might have to loosen it with a spatula. You can just flip the pancake then put the cheese on but then it just melts, not getting crispy.
5. When the pancake is done, put it onto a plate, crispy cheese side up.
6. Fry 2 eggs sunny or over easy, as you prefer them. Slide the eggs onto the pannenkoeken and serve. 

They were so good for breakfast, Mike and Pippa took a crack at making a dessert pannenkoeken. 
They sprinkled on blueberries and pears, drizzled it with caramel sauce and topped it with ice cream. Yummy!