Pannenkoeken
Large, thin Dutch pancakes fried in butter and eaten with syrup, bacon or apple, ready in 45 minutes.
Photograph credit: Pannenkoeken Walibi Holland by Martin Lewison · CC BY-SA 2.0 · Flickr · this resized copy is shared under the same licence
Before You Start
Rest the batter for 15 minutes.
Use a large non stick pan.
Add toppings before flipping.
Cooking Pannenkoeken
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Whisk the flour, milk, eggs and salt to a smooth batter. Stand for 15 minutes.
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Melt a little butter in a 26 cm pan over medium high heat. Lay 2 rashers of bacon in the pan and cook for 2 minutes.
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Pour in a quarter of the batter to cover the pan in a thin layer. Cook for 2 minutes until the underside is golden, then flip and cook for 1 minute.
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Repeat for the remaining pancakes, topping some with apple slices. Keep warm in a low oven.
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Serve with the syrup and icing sugar.
Why the Method Works
It looks like a pancake and cooks like a crêpe, but it is larger, thicker and meant to be a full meal. Pannenkoeken are the Dutch pancakes, as wide as the pan and eaten for dinner as often as for breakfast, with sweet or savoury toppings.
The batter is flour, milk, eggs and a pinch of salt, whisked smooth and left to stand for 15 minutes. It should be the thickness of single cream. Use a large, heavy non stick pan and a hot flame, pouring in enough batter to cover the base in a thin layer, swirled quickly. Lay strips of bacon, slices of apple or cheese on top while the batter is still wet.
Cook for 2 minutes until the underside is golden and the top has just set, then flip with a wide spatula or a plate and cook for 1 minute more. Keep warm in a low oven. In the Netherlands, they are served flat on a plate and eaten with a knife and fork, with syrup, powdered sugar or ginger. The bacon version is a salty and sweet classic.
After You've Cooked It
Keeps for 2 days in the fridge. Reheat in a pan.
Good With
- Syrup
- Icing sugar
- Ginger
- Coffee
Questions and Answers
How long does Pannenkoeken take to make?
10 minutes of preparation and 20 minutes of cooking, plus 15 minutes of standing, so allow 45 minutes from start to finish. The recipe serves 4.
The Numbers per Serving
No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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