Pannekoek (Dutch Pancakes)
Pannekoek is a variety of Dutch pancakes that are somewhere between American pancakes and crêpes in terms of thickness, consisting of milk, flour, salt, and eggs.
In the Netherlands, pannekoeken are usually eaten for dinner, lunch, or dessert, but rarely for breakfast.
They are typically served with molasses syrup (stroop), sugar, apples, and cinnamon, but when made as a hearty lunch, some cooks like to add bacon and cheese to plain pancakes.
Pannekoeken are also popular in Belgium and South Africa, where it is common to serve them with cinnamon sugar and a single lemon wedge.
RECIPE INGREDIENTS
1 cup white whole-wheat flour
1/2 teaspoon Diamond Crystal kosher salt
1/2 teaspoon baking powder (gluten-free if needed)
2 large eggs
1 1/4 cups milk
1 tablespoon unsalted butter melted
1 tablespoon pure vanilla extract
1 teaspoon melted butter for skillet
1/4 cup packed brown sugar
DIRECTIONS ON HOW TO MAKE PANNEKOEK (DUTCH PANCAKES)
In a medium bowl, whisk together the flour, salt and baking powder.
In another bowl, beat the eggs. Add the milk, butter, and vanilla. I recommend an electric hand mixer.
Slowly stir in the flour mixture. Whisk to combine.
Heat a 6-inch skillet over medium heat, about 4 minutes. Brush with a thin layer of butter. Pour about ¼ cup batter onto skillet, swirling the skillet to spread evenly.
Fry until golden, 2-3 minutes – you’ll know it’s time to flip when the edges start separating from the skillet: Carefully flip, using wide spatulas. Fry 1-2 more minutes on the second side, until golden.
Transfer the pannekoek to a dinner plate. Sprinkle with brown sugar, roll up, and serve.
HERE ARE MORE DUTCH RECIPES:
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD. KJV
Ingredients
1 cup white whole-wheat flour
1/2 teaspoon Diamond Crystal kosher salt
1/2 teaspoon baking powder (gluten-free if needed)
2 large eggs
1 1/4 cups milk
1 tablespoon unsalted butter melted
1 tablespoon pure vanilla extract
1 teaspoon melted butter for skillet
1/4 cup packed brown sugar
Instructions
- In a medium bowl, whisk together the flour, salt and baking powder.
- In another bowl, beat the eggs. Add the milk, butter, and vanilla. I recommend an electric hand mixer.
- Slowly stir in the flour mixture. Whisk to combine.
- Heat a 6-inch skillet over medium heat, about 4 minutes. Brush with a thin layer of butter. Pour about ¼ cup batter onto skillet, swirling the skillet to spread evenly.
- Fry until golden, 2-3 minutes – you’ll know it’s time to flip when the edges start separating from the skillet: Carefully flip, using wide spatulas. Fry 1-2 more minutes on the second side, until golden.
- Transfer the pannekoek to a dinner plate. Sprinkle with brown sugar, roll up, and serve.
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Ingredients
1 cup white whole-wheat flour
1/2 teaspoon Diamond Crystal kosher salt
1/2 teaspoon baking powder (gluten-free if needed)
2 large eggs
1 1/4 cups milk
1 tablespoon unsalted butter melted
1 tablespoon pure vanilla extract
1 teaspoon melted butter for skillet
1/4 cup packed brown sugar
Instructions
- In a medium bowl, whisk together the flour, salt and baking powder.
- In another bowl, beat the eggs. Add the milk, butter, and vanilla. I recommend an electric hand mixer.
- Slowly stir in the flour mixture. Whisk to combine.
- Heat a 6-inch skillet over medium heat, about 4 minutes. Brush with a thin layer of butter. Pour about ¼ cup batter onto skillet, swirling the skillet to spread evenly.
- Fry until golden, 2-3 minutes – you’ll know it’s time to flip when the edges start separating from the skillet: Carefully flip, using wide spatulas. Fry 1-2 more minutes on the second side, until golden.
- Transfer the pannekoek to a dinner plate. Sprinkle with brown sugar, roll up, and serve.