Dutch pancakes for Larp

Ingredients

  • Flour, 1 kg
  • Salt, 2 tsp
  • Milk, 5 liters
  • Eggs, 5
  • Liquid margarine, 1 bottle

Tools

  • Whisk (hand- or powered)
  • Mixing bowl larger than 6 liters 
  • Ladle
  • 2-4 frying pans (however many you can manage), flat thick bottoms preferred.
  • Pancake spatula

First, add the flour and salt to the mixing bowl and whisk briefly to break up any clumps.

Add the eggs and half the milk. Whisk until smooth. Add the rest of the milk and whisk until mixed (1).

Heat the pans and make sure you can work uninterrupted for a while. Keep a stack of plates nearby so people can come grab a plate of pancakes without interrupting your flow.

Add a squirt of liquid margarine to the first pan, roll the pan to spread the fat across the surface. Add one ladle of batter, Roll the pan to spread the batter across the surface.

Repeat for all your pans, then flip the first pancake. Wait half a minute, then put it on a plate. From here on you're a one-person production line.

Flip the second pancake, go back to the first pan. Add fat, roll, add batter, roll. Put the second pancake on the plate. Flip the next pancake, go back to the second pan to add fat and batter.

Keep moving from one pan to the next, continually frying pancakes. If they're coming out too dark, reduce the heat or use one pan less. If they're too pale, either increase the heat, add a pan, or take a moment longer before flipping the pancakes.


Tips

  1. By first mixing only part the liquid in, the batter is thicker at first, which makes it easier to knock apart the clumps of flour with your whisk. This works for any situation where you need to mix powder into liquid.

  2. Though butter tastes nicer, the milk solids tend to burn. Also, liquid margarine gets hotter, so you get nice crispy edges. Ghee (clarified butter) works really well, but is harder to find, and having a liquid is very convenient as well.

    Don't get Zeeuws Meisje - something in their liquid margarine leaves a nasty sticky residue in your pan.

  3. Pancakes are such a simple recipe, it is very easy to substitute ingredients. Buckwheat flour is a great gluten free substitute for wheat flour. Regular milk can be replaced with lactose free milk, soy-, or any non-dairy milk. Each egg can be replaced with a heaping teaspoon of chickpea flour or half a ripe banana, or left out entirely.

  4. American style pancakes need less liquid, a tablespoon of baking powder, lower heat and more time per pan. They're ready to flip when the bubbles on the surface have popped.

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