Pancakes Recipe	Nederlandse versie
I've been living in Italy for a while now, and every now and then I crave a real Dutch pancake. For this I use an old-fashioned recipe from one of my mother's cookbooks: the "Cookbook of the Amsterdam Housekeeping School", by C.J. Wannée, 14th printing, published sometime in the late fifties.
Pancakes Ingredients (for about 15 pancakes): 400 grams (almost 1 US pound) flour or pancake flour about 3/4 liter (0.8 US quart) milk with hot water 15 grams (0.5 US ounce) yeast 75 grams (2.6 US ounces) lard, or salad oil or margarine some salt

Recipe Add as much luke-warm liquid to the flour, such that no flour dust flies up, and stir the batter until there are no more lumps. Mix the yeast with some luke-warm milk, and add it, with the remaining liquid, to the batter. Leave it to rise, covered, on a luke-warm heater, for about 45 to 60 minutes. Add salt. Heat some lard, salad oil, or margarine in a skillet such that the entire skillet is well covered. Fry the pancake on medium to high heat until it is done (both sides should be light brown). Serve with brown sugar or syrup. Note: Pancakes may also be made with self rising flour instead of regular flour and yeast. In this case, the frying can start right after mixing the batter. Add an egg for improved taste and color. Some practical tips, not from the cookbook: Make a small, shallow hole in the middle of the flour, and pour in a little bit of the milk/water. Mix the flour and milk in the middle with a whisk until the batter is smooth and without lumps. Now add a little milk, etc., etc., until all flour has been used You can cut a small potato and stick a fork in it, and then use the flat side to easily apply new oil/fat to the skillet after every pancake Once the oil is hot, pour a thin layer of batter in the skillet, then pick up and turn the skillet around a bit to get a nice circular pancake. Don't flip the pancake until the entire upper side of the pancake has become slightly darker (you'll see it become darker fairly quickly, from the outside in) After turning, fry the pancake for another minute (depending on thickness, heat, etc.) To keep the pancakes warm, you can put them on a plate that's sitting on top of a pot with hot water. Keep the pot on very low heat

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