The word ‘broeder’ indeed refers to the monks and friars who still are called that way. Originally - in the Middle Ages - this pancake was called 'beghinenkoecke,’ in other words: ‘cake of the beguins’ (friars). The connection with the North Holland port town of Hoorn is unclear, likely it refers to a local monastery.
4 Servings
Ingredients:
Directions:
Step 1:
Sift the flour into a large bowl and stir in the salt.
Dissolve the yeast in a bit of lukewarm milk, scoop out some of the flour,
Pour in the yeast in milk,
Add the eggs and the remainder of the milk.
Mix all into a cohesive dough.
Add cinnamon, the raisins and currants and the candied peel.
Mix thoroughly. Set the dough aside to rise for about an hour.
Step 2:
Heat the oil in a large skillet or frying pan.
Pour in or scoop the dough
Cook on the lowest heat setting just as with a ‘regular’ pancake.
When the top of the pancake is fully dry, flip the ‘broeder’ over and cook until both sides are nice and golden brown.
Cooking Tip:
The ‘broeder’ also can be baked on a greased cookie sheet in the oven: about one hour at 150C/300F.
Serving Tip:
Cut like a pie and serve the wedges with butter and sugar.
~Willemina Venema in Rotterdam, The Netherlands, June 2003
Page created June 7, 2003. Anne Pemberton. Edited Sun, June 8, 2003 . AP.