Dutch pancakes—pannenkoek—are larger and thinner than US pancakes, but not as thin as French crêpes. Sometimes made with batter containing pieces of bacon, apple, cheese, or raisins, pannenkoeken are also eaten plain with sugarbeet syrup, apple butter, or powdered sugar. The pancakes can be eaten by hand, rolled up, or served plated and flat. In addition to traditional toppings, modern twists like pizza-style pannenkoeken are popular. In the US, pannenkoeken makes for an interesting variation on a popular dish.
Recipe Servings: 4
Prep Time
5 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
10 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Whisk together the flour, salt, sugar, and cinnamon, if using, in a medium bowl.
- Form a small well in the center and add the eggs.
- Add the milk while whisking.
- Gradually add the oil, beating until a smooth batter forms.
- Cover with plastic wrap and let rest at room temperature for 30 minutes.
- In a frying pan, melt butter over medium heat.
- Add enough batter to the pan to completely cover bottom with a thin layer, tilting the pan as needed to evenly distribute.
- As the bottom becomes golden-brown, about 2–3 minutes, flip the pancake.
- Cook another minutes then transfer to a plate.
- Repeat the process until all the batter is used.
- Serve hot or cold, with toppings as desired.
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