Panenkochen - Dutch Pancakes

When we went biking in Holland, we were really impressed with these large, savory pancakes.  When they served them they looked almost like a pizza, though the dough was more like a crepe.  I've experimented with them and the ones I make are pretty close.  They make a nourishing, light, quick meal.  You need two non-stick large frying pans.

Filling:
a combination of
onion
mushroom
capers
lox or anchovies
fresh spinach, cabbage, leftover cooked potatoes and/or whatever
grated cheese (I usually use cheddar but you could use any, since it sits on top and melts.)

Put about one T of oil in the pan and let it heat while you fine slice an onion. Throw the onion in the pan while you chop mushrooms, add them.  While they are softening and browning, throw in the lox or anchovies.  You can break them up in the pan.  Add a few handfuls of spinach last.

Add some oil to a second pan and add half the ingredients.  (If some people want them without fish or dislike one or another ingredient, you can plan for that.)  If your stove top is electric, you can turn it off and the ingredients will keep cooking.

Batter:
2 eggs
Milk (skim is fine)
flour
whole wheat flour
salt/pepper

Whisk the two eggs in a bowl.  Add the milk.  Whisk in the flours - the batter will be lumpy.  It should be thin enough to pour easily, so add more liquid if needed.

Turn the burners back on to medium and quickly pour half the batter in each pan.  Spread the batter as best you can to cover the whole surface - you need to do this quickly, like when you made crepes at The High Point.  Let the pancakes set.  Sprinkle grated cheese on top of each and turn off the burner.  Let them set a few minutes.  Then loosen one with a large spatula.  Once it's completely loosened from the pan, flip it over on the second pancake, so the browned side is on top.  If you want to keep their ingredients separate, you could just flip half of each pancake and serve two half-circles.

Feeds 2-3 people.