Everyone likes them--and they are so darned fun. They're dramatic and it's nice to show off once in a while. "How do you make them rise like that?"
It looks impossible. Look how far above the pan they rise--a gigantic bowl!
And it's all steam--no leavening. The wet batter in a hot pan expands to climb the sides of the pan--eight inches or more above the rim.
When we serve them in our test kitchen, we line up maybe a dozen kinds of syrup and let folks put syrup on them like pancakes. I like them with fruit. The peach one at the top is drizzled with caramelly buttermilk syrup.
But there are countless ways to make them. In a waiting room yesterday, I was reading a food magazine that was extolling pannekoeken served with Italian sausage and cheese.
Get the pan for $29.99. We'll add two free large pannekoeken mixes that each make nine 12-inch pannekoeken. Then we'll add two syrup mixes for six cups of buttermilk syrup.
That's $23 in freebies!
