How can I make those Dutch pannekoek, specially those salty ones that have cheese and mushrooms? Every time I try, I end up burning those "toppings".
You pour in the batter, wait for the underside to be cooked (some brown patches), flip it, then put cheese on the (browned) top. With spek (bacon), you don't need to do this, you can just put the spek into the pan, fry it until done, then pour batter over it, and proceed as normal. Dutch pancakes are fairly thin, so they don't take very long to cook. Spek won't get properly crisp if you pour the batter on it immediately, also because the watery batter cools it down. Apple pieces won't burn either, so you can put those in first (I hate those, they will make your pancake break!).