My husband is Dutch, so my idea was that this recipe would lend itself well to spekpannekoeken, which are thin pancakes with bacon cooked right in 'em. He was interested in trying it.

They were great! They were a little more fragile, lighter and fluffier than the Dutch-style pancakes. I liked the low-carb syrup recipe as it hits that sweet tooth nicely, and for the husband I made some Dutch-style syrup (they don't have maple there, they use a molasses-type syrup) that he thought was better than the Dutch stuff. When we'd made some we added another egg, which started to make it more like the spekpannekoeken, which are really eggy.

Very satisfying and fun meal, it was! Thanks so much for the recipe!

Hmmmm...since they have a puffy quality, maybe I can add a little bit of buckwheat flour and develop some low-carb poffertjes, which are small, tender, puffy Dutch pancakes.