Little Dutch Pancakes with Buffalo

Serves: 4 Persons
Preparation time: 1o minutes and 1 hour rising time
Cooking time: 45 minutes
Techniques: Cooking in a pan

Ingredients – Pancake


Equipment: Whisk, mixing bowl, tassel, ladle, Dutch pancake pan, fork and spatula, amuse spoons

  1. Sift and mix flour, buckwheat flour and salt in a bowl.
  2. Make a well in the center and add the yeast.
  3. Add the milk and stir from the middle into a thick batter.
  4. Let the batter stand for 10 minutes.
  5. Dilute the batter gradually with the rest of the lukewarm milk and chopped Buffalo.
  6. Place a damp cloth over the bowl and let the batter rise in a warm place for about 1 hour.
  7. Heat Dutch pancake pan and brush with butter.
  8. Spoon the batter in to the holes with a ladle, filling only half way.
  9. Bake the pancakes quickly, once they are brown, turn them quickly with a fork, and bake on the second side until brown.

Ingredients – Tzatziki dip

Equipment: Sieve, grater, garlic press, mixing bowl, chopping board.

  1. Peel the cucumber on the cutting board and grate it over a sieve.
  2. Sprinkle a little bit of salt over it and let it drain.
  3. Meanwhile, mix the crushed garlic with the spices and add some crushed pepper.
  4. Add a large dash of olive oil and the juice of half a lemon.
  5. Stir everything well.
  6. Allow the flavors to develop by putting 2 hours in the refrigerator.

Ingredients – Ginger Snaps (Drenks) with crickets

Equipment: Chopping board, chef’s knife, baking paper and mixer.

  1. Preheat Oven at 180 °C.
  2. Mix the butter, caster sugar, milk, a pinch of salt and the vanilla extract to a smooth mixture.
  3. Mix chopped almonds and finally the Zeeland flower.
  4. Make small piles of the batter with a teaspoon.
  5. Lay the piles on baking sheet leaving enough space in between.
  6. Bake them in 6 to 10 minutes until golden brown.
  7. Let them cool on a cooling wire/ rack.
  8. Place a cup on an amuse spoon with a fritter.
  9. Add the Tzatziki dip to the fritter.
  10. Garnish with an edible flower.

Keep an eye on brandy-snaps whilst in the oven. Browning can go fast! If they become too dark, they taste bitter and if they remain too light they are not crunchy.