Mark's Dutch Plate Pancakes

My Amsterdam recollection of Dutch pancakes - large and thin, served open face with toppings. Little bits of fresh intense fruit, confectionary sugar, syrup make this dish. More filling than you would think.- mrb
Yield 10 pancakes

2 large eggs
1/2 teaspoon salt
2 1/2 cups milk
1 1/2 cup all-purpose flour
1/4 cup water
2 drops almond extract
1 2/3 tablespoons butter
1/4 cup confectionary sugar
Fruit or maple syrup, sauteed apples, tangerine, or cherry sauce

1 In a mixer, whirl up eggs to thick fluffy foam. Slowly add salt, then milk. Very slowly add in flour. Add almond extract and whirl until smooth.
2 Melt 1 teaspoon of the butter in a 12 or 14 inch frying pan over medium heat; swirl to coat.
3 Pour 1 cup batter into pan; tilt pan to spread batter evenly over bottom.
4 Add thinly sliced fruit toppings.
5 Cook pancake until top looks dry and bottom is browned, 2-3 minutes. Loosen pancake with a wide spatula, then carefully flip over and cook until bottom is brown, 1 to 2 minutes longer.
6 Serve 1 large pancake per plate filling side up. Keep warm. Repeat to make remaining pancakes, stirring batter occasionally to keep aerated.
7 Dust with confectionary sugar about 1 teaspoon per plate.
8 Serve with fruit or syrup.

notes As soon as batter is poured add topping.
Apple sauteed
Fresh sliced strawberry
Tangerine segments
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