How do I copy this pancake recipe from Amsterdam?

Cafe Society
1

Whenever we go to Amsterdam, we stop off at the same Pancake restaurant, and while we’ve heard that there are better ones out there, we keep returning. That’s mostly my fault as I obsess over their Indonesian pancake.

Here’s a link to the menu (pdf)and the description:
PANCAKE FILLED WITH CHICKEN, ONIONS, MUSHROOMS AND LEEK IN AN INDONESIAN PEANUT SAUCE, SERVED ON A BED OF BEAN SPROUTS WITH SEROENDENG AND A SALAD

Excuse the drool, just thinking about it…yum.

So how do I go about making it, especially the pancake part which is somewhere between an american-style pancake and a crepe?

2

nl wiki says regarding the basic pannenkoek:
* 3 eieren (3 eggs)
* 200 gram bloem (flour)
* snufje zout (pinch of salt)
* ruim kwart liter melk (about 1/4 l milk)
* olie of boter om in te bakken. (oil or butter to cook it in)

And then cook it like a crepe more or less. From what I recall you toss the other stuff on top like you would a flat omelet. I can’t recall if one flips it or just lets it cook through from the bottom. Real cloggies can clarify.

3

And now I have a completely ridiculous hankering for one with standard speck and boerenkaas. I’m going to have to try this at home!

4

I don’t have a recipe at the moment, but that sounds a lot more like an eastern savory pancake rather than the breakfast pancake most are familiar with. And I know a recipe should be easy to find cause even I am aware of them! Let me see what can be found online, not sure they’re called ‘pancakes’ though.

5

Just a Tip: I have heard from those in the know that blending this mixture or frappeing this crepe batter (I have a very old blender with a real frappe’ setting…) leads to much better consistency.

6

Wow they are awfully expensive pancakes. In fact even a large soft drink is $5. Guess I’ll leave Amsterdam off my travel plans.

7

A true Peanut sauce is made with a can of cocconut milk, finely ground, roasted, unsalted peanuts, a tablespoon or two of palm sugar, fish sauce, and chiles, simmered til a thick consistency… coats the back of the spoon.

8

In Russia, that would be called a “blin”; is that what you’re thinking of? They can be filled with sweet or savory fillings.

9

Yummm. Amsterdam and pancakes. I have begun to drool. And the fries w/mayonnaise, just kill me now. Heavenly.

10

Pre-cook your chicken and stuff, and have it ready. I use less eggs (1 or 2) than capybara’s recipe, but it should be OK either way. Make a big pancake in the frypan, let it cook a minute, sprinkle the filling on top, let it cook another minute, scoop some more pancake batter over the filling, and flip it. It doesn’t need to cook for long on the other side. The top layer of batter doesn’t need to be a full, thick layer like the bottom. Just drizzle some around, or spread it with the back of the spoon. If you use slices of cheese or ham as filling, you can dip them in the batter before you put them on, then you don’t have to add any more batter. Sometimes they stick after you’ve flipped them. If I’m having trouble with them sticking, I spray them lightly with an oil spray before flipping, but it’s not always necessary.