Ingredients:
- 2 cups of milk
- 4-5 eggs
- 1½ cups (180 gram) regular flour, or: 1 cup regular + ½ cup buckwheat flour
- ¾ cups (80 grams) chopped walnuts
- 1 cup (150 grams) chopped candied ginger or stem ginger. Do not use ginger root! Make sure it is not dried out, or use stem ginger on syrup (in which case you can also add a couple of tablespoons of the syrup); I prefer Australian ginger
- 1 cup raisins (150 grams), soaked in hot water and drained
- 2 apples: peeled, cored and thinly sliced (about 3 cups, 250 grams)
- 2 cups (250 grams) grated cheese (Dutch, or Swiss from Switzerland, not from the USA)
- 2 teaspoons vanilla extract
- 1½ teaspoon cinnamon powder
- 1½ teaspoon lemon juice
- ¼ teaspoon nutmeg or 1 tablespoon Cointreau
- 2 teaspoons baking powder
- pinch of salt
- butter
- beat the eggs in the mixing bowl
- add the milk while continuing to beat
- add the flour, while continuing to beat
- mix in the vanilla, cinnamon, nutmeg, baking powder/soda, salt
- mix in the ginger, ginger syrup, raisins, apples
- melt 2 tablespoons of the butter, and mix in with the batter
- preheat oven to about 180 °F (85 °C)
- bake pancake golden brown on both sides in butter use no more than medium-high heat: these pancakes are thick and take time.
- put pancake on plate in oven and sprinkle some cheese over it
- bake next pancake, put on top of previous one sprinkle with cheese, etc.
- serve pie-wedges from the stack with maple syrup
- makes 6-8 pancakes of 10" (25 cm)
- if you want, you can fry some pieces of bacon strip in the pan before putting in the batter
- freezes well by[Frank Dörenberg]
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