in Dessert Recipes

Dutch cheese pancake with syrup

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Ingredients for 4 servings:

  • 3 eggs
  • 500 ml milk
  • 1 pinch of salt
  • 250 g flour
  • Butter, for frying
  • 150 g cheese (Gouda), medium-aged
  • Beet syrup, for spreading

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Whisk together the eggs, milk, and salt. Sift in the flour and whisk until smooth. Let it rest for a few minutes. Cut the Gouda cheese into thin, 2-cm slices. Heat the butter in a pan, pour in some of the batter, lightly fry the pancakes, top with cheese slices, cook until golden brown, and briefly flip them over to the cheese-covered side. Place the cheese-side up on a plate, brush with beetroot syrup, and roll up. Keep warm until all the pancakes are cooked.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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