- 300 g flour
- 1 packet baking powder, ~15 g
- 175 g brown sugar
- 2 T koekkruiden
- 75 g butter
- 5 T stroop
- 1 egg
- 200 ml milk
Preheat oven to 175 C. Line a muffin form with flour or muffin liners. In a large bowl mix the flower, baking powder, sugar, spices, and a pinch of salt. Melt the butter and stroop in the microwave for ~20 seconds. Mix the butter mixture with the egg and milk. Pour the liquid into the flour and mix with a fork; lumps are OK. Pour into the muffin forms. Cook in the middle of the oven ca. 20-25 min. until brown and a toothpick comes out clean. Let cool 5 minutes before removing.
Credits: Aller Hande
2015-04-03: A rainy holiday required muffins. We used molasses instead of stroop, and a mix of cinnamon, ginger, and cloves for the spices.
- 1 C short grain Italian rice (risotto)
- 2 C milk
- 3 T beef suet
- 1 C cream
- 3 egg yolks beaten with 1 T sherry
- 1 T orange flower water
- 1/2 C white sugar
- 1 lb currants
Wash rice in sieve. Simmer rice in milk until all liquid is absorbed. Put rice away to chill overnight.
The next day, mix everything well. Pour into a casserole and bake about 45 min. at 350F or until top begins to brown. Serve quite warm with a little extra cream on top.
Credits: Known World Handbook
- 2 C milk or cream
- 1/2 C coarsely ground almonds
- 1/4 t bitter almond essence
- 2 T orgeat syrup
Simmer all ingredients together for 10 minutes and allow to cool, covered. It can be strained or not, as desired.
Credits: Seven Centuries Cookbook
- 3/4 C milk + 2 T white vinegar OR 1 C buttermilk
- 1 C flour
- 1 T sugar
- 1 T cinnamon
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 egg
- 2 T butter, melted
Combine milk and vinegar and set aside to sour.
Combine flour, sugar cinnamon, baking powder, baking soda, and salt; set aside. Add egg and butter to milk, and whisk to mix thoroughly. Whisk in flour mixture, beating until there are no lumps.
Heat a large skillet and grease with oil or butter. Pour batter onto hot skillet in 1/4 C-fuls. Cook until bubbles appear on the surface, and then flip. Cook until the other side is browned.
Credits: Adapted from Allrecipes.com.
2014-03-05: This afternoon I had an unusual hankering for pancakes — true American pancakes, not crepes. Normally, we’re a waffle family, and this is in part because, to date, I had never successfully made pancakes that were not uncooked in the middle. But I figured since the last time I’d tried was in 2005, it might be time to try again. I ended up having to add a bit of extra milk after pouring the first few and finding them a bit too thick, but otherwise, these were delicious with butter or jam, and just the right amount to serve 2 adults and 1 child.