Bedienungsanleitung Princess 01.492226.01.001 (Seite 11 von 59) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Schwedisch, Norwegisch, Finnisch)

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Royal Dutch Pancake Maker Article 492226

WARNING: THIS APPLIANCE MUST BE

EARTHED

With this appliance, if a 13A plug is

used a 5A fuse should be fitted. If any

other type of plug is used, a 15A fuse

must be fitted either in the plug or at the

distribution board.

The environment

Dispose of packaging material, such as

plastic and boxes, in the appropriate waste

containers.

If you wish to dispose of the appliance

whilst it still works properly or can be easily

repaired, ensure that the appliance is

recycled.

When the appliance reaches the end of its

useful life, it should be disposed of in a

responsible manner, thereby ensuring the

reuse of the appliance or its parts. Do not

dispose of the appliance with normal

household waste, but hand it over to a

recycling collection point. Contact your

local authority for information about

available disposal and collection systems

in your area.

Cooking tips

Batter for Dutch pancakes (basic

recipe)

For approximately 150 Dutch pancakes:

• 1 packet of batter mix for Dutch

pancakes

• 0.8 l of milk

• 2 eggs

• 3 tablespoons of oil

Pour the milk into a mixing bowl and add

the mix. Mix them together using a whisk

or a mixer until it is smooth. Mix the eggs

and the oil through the batter.

Heat the Dutch pancakes hotplate and

grease the pan using a small amount of oil.

Cook the Dutch pancakes and serve them

with icing sugar.

Traditional Dutch pancake recipe

• 125 g flour

• 125 g buckwheat flour (you can also use

ordinary flour instead of buckwheat flour;

however, you will then miss a little of the

characteristic flavour of the Dutch

pancakes!)

•1 egg

• 250 ml milk

• approx. 250 ml water

• 15 g fresh yeast (or 1 sachet of dry

yeast)

• 50 g molten butter

• salt (when using butter without salt)

Dissolve the yeast in 3 tablespoons of

lukewarm milk. Mix the flour with the

buckwheat flour. Prepare a smooth batter

from the flour, yeast, milk and water (the

batter should not run easily from the

spoon, but may not be too thick; adjust the

quantity of water as required). Stir the salt,

molten butter and beaten egg through the

batter. The batter should be lukewarm. Set

the batter, covered with a moist tea towel,

in a warm place (next to a radiator, in the

sun or in an oven at 50 °C) and allow it to

rise at least 30 minutes.

Variations:

You can make countless variations with

Dutch pancakes. Dutch pancakes are not

only delicious with icing sugar, but also

with cream or ice cream.

Or how about stuffed Dutch pancakes?

First, pour a layer of batter into the pits in

the hotplate. Place a small amount of the

filling on top and then fill the rest of the pit

with batter.

As a filling, you can use, for example, raisins,

jam or small pieces of fresh fruit. You could

also use cheese or strips of bacon.

Princess_Poffertjes_Maker_492226.book Page 8 Tuesday, September 18, 2007 10:26 AM

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