Broeder (also known asJan in de Zak andpork) is a traditional Dutch dish whose central ingredient isbuckwheat flour.
Broeder is the Dutch word for brother; this is how the dish is commonly known inWest-Friesland.[1] "Jan in de zak", or "John in a bag", refers to the cooking method: the batter is boiled or steamed in a cotton bag;[2] the name is attested in West-Friesland andDrenthe.[3] The work "pork", attested in Drenthe andTwente as a name for the dish, also means "small child".[2]
The dish, which is also described as a "cooked bread",[4] is made with buckwheat flour, wheat flour, eggs, salt, and milk, and leavened withyeast. Raisins, currants, andsuccade are frequent additions.[2][4] The batter is poured into a cotton bag (frequently a pillow case), whose inside is floured lightly; the bag is closed and then cooked in a pot of boiling water. When done, it is sliced and served with butter and syrup.[4]
The dish resembleskig ha farz, a dish fromBrittany, which differs frombroeder mostly in the addition of a piece of meat.[5]