Wheat, buckwheat, corn, barley and rye
Heritage flour from the De Ruiter mill
The batter in both restaurants is made with heritage flour from the De Ruiter windmill on the Vecht in Vreeland. Five grains instead of one.
Most pancakes are made from white wheat flour. Ours are not. We use heritage flour from the De Ruiter windmill, a few hundred metres from our restaurant in Vreeland: wheat, buckwheat, corn, barley and rye.
You taste it. The pancake is fuller and a little firmer. It is also darker, which some guests notice before the first bite.
Amsterdam bakes with exactly the same flour from the same mill. Flour and recipe have not changed since 1967, and that is why the two restaurants genuinely taste the same.
