Ingelood

Ingelood is a term that originates from the Dutch language, where it is used to describe a type of traditional Dutch pancake. The word "ingelood" is derived from the verb "inlopen," which means to walk in or enter. This name reflects the method of cooking the pancake, as the batter is poured into a preheated pan and allowed to cook until it forms a solid, flat surface, similar to walking into a space.

Ingelood is typically made from a simple batter consisting of flour, eggs, milk, and sometimes a pinch of salt. The batter is poured into a hot, greased pan, and the pancake is cooked until it forms a solid surface. The cooking process is similar to that of a crepe, but the batter for ingelood is thicker and results in a denser, more substantial pancake.

Ingelood is often served as a breakfast dish, either plain or topped with various sweet or savory ingredients. It can be enjoyed on its own, with butter and jam, or filled with cheese, meat, or other savory fillings. The simplicity of the batter and the versatility of the dish make ingelood a popular choice for both traditional and modern Dutch cuisine.