A proper foundation in your stomach is vital for party survival. Even better if you have tasty leftovers to eat afterwards. This chapter offers tried and tested recipes for meals in the middle of the night or for the morning after the night before.
Here is one recipe you can try. For more recipes, you can buy the cookbook Food for Students from September 2 at the beach club, in the WUR shop and in the webshop for €14.95.
For Approx. 15 pancakes:
- 200 g wholemeal wheat flour
- 100 g wheat flour
- ½ tsp baking powder
- 700 ml soy milk
- Sunflower oil for baking
Necessary utensils: (electric) hand whisk
- Mix wheat flour, wholemeal flour and baking powder in large mixing bowl. Using a (electric) whisk, add milk while mixing gradually until the batter is smooth. If you are not quite sure whether the batter has the right consistency, ask a more experienced pancake baker to check your batter.
- Put some sunflower oil in a hot non-stick frying-pan and swirl it round to get the whole pan well lubricated. Pour one tablespoon of batter into the hot frying-pan and tip around from side to side to evenly coat the base with batter.
- Cook the pancake until small bubbles appear and the edges break away from the pan. Turn the pancake with a palette knife or spatula and cook until both sides are golden brown.
- Repeat the baking process; there is sufficient batter for a good-sized stack of pancakes.
- If the batter is too thick, add more milk. If the batter is too thin, add more flour.
- Use two frying-pans simultaneously, otherwise the pancake baking will take a long time.
- Open the windows wide or your whole house will smell of pancakes!
- Put a pan filled with water to simmer on the stove and slide each pancake after it is cooked on a plate on top of this pan. This will keep the pancakes warm while you cook the rest.
- Amaretto liqueur with cinnamon and cane sugar.
- Add finely chopped vegetables such as onions, mushrooms and peppers immediately after the batter has been poured into the frying-pan. Serve with Dutch pancake syrup.
- Fresh fruit, sherbet ice cream and icing sugar.
Rolinde de Haan, the Netherlands, BSc International Development Studies