Spekpannenkoeken (Bacon Pancakes)

Ingredients

• 1 cup flour
• 1¼ cups milk
• 2 eggs
• ¼ tsp salt
• 6 slices bacon, halved
• 1 apple, thinly sliced (optional but traditional)
• Butter, for the pan
• Stroop or maple syrup, for serving

Method

1. Whisk the flour, milk, eggs, and salt into a thin, pourable batter — closer to crêpe than American pancake. Rest 10 minutes.
2. Lay 3 bacon pieces (and a few apple slices, if using) in a buttered skillet over medium and cook until the bacon starts to render.
3. Pour a thin layer of batter directly over the bacon, tilting the pan so it runs to the edges.
4. Cook until the top is set and the underside is lacy and golden, then flip and give it 1–2 minutes more. Repeat for the rest.
5. Roll or fold, and finish with a ribbon of stroop.