One of our Sisters has been living with the Benedictine sisters at the Beguinage in Bruges, Belgium where she has been learning the art of lace making, an old and ancient monastery craft. Recently she came home for a visit, and before returning she wanted to make a treat for all of us, something she often did from time to time while at home.

We were all looking forward to it, anticipating it to be a pastry of some sort which is what she usually did. Instead she surprised us with a traditional Belgium dessert called Pannekoeken. This is a very popular tearoom item for late afternoon or dinner dessert. It can be served in many ways from fresh fruit and whipped cream to ice cream with chocolate sauce or the original way sprinkled with a coarse natural brown sugar. The Pannekoeken is sprinkled with the sugar, folded in half and sprinkled again, and folded in quarters before wrapping it in waxed paper so that it can be held in the hand and eaten while still walking along the streets. What a perfect ending this was to a very meaningful visit.

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Madeleine’s Belgian Pancakes

SERVINGS 20pancakes CHANGE SERVING SIZE pancakes

COOK TIME 20minutes

PREP TIME 10minutes

READY IN 30minutes

Ingredients

• 3 1/2 cups flour
• 4 egg(s)
• 2 cups milk
• 3/4 cup margarine/butter melted
• 2 cups club soda or sparkling water
• 1 tsp. salt

Instructions

1. Stir milk and eggs together.
2. Add to flour stirring all the while.
3. Add melted butter then soda and salt.
4. Prepare a hot griddle or skillet with a little bit of butter.
5. Pour about 1/3 cup of batter, and swirl it to form a circle (like a crepe).
6. Turn when bubbles appear on the surface of the pancake.