Pannekoek
The Dutch pancake, or pannekoek, is a thin pancake, usually as large as the pan you are using. They are easy to make, and have the versatility to be sweet or savory, depending on the add ins you use. Unlike a French crepe, the fillings are sprinkled on top of the batter while cooking, instead of added after the fact and rolled up.
So how does one eat a large pancake? Really, however you want. Drizzle some Dutch stroop on it and roll it up, eat it with a fork and knife…it’s totally up to you. An even easier way to make these delicious pancakes is to use a mix, Koopmans makes an easy one in a variety of flavours.
Yield: 8 (10 inch) pannekoek
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Ingredients
| Amount | Ingredient |
| 2 | Eggs |
| 2 Cups | Milk |
| 1/2 Teaspoon | Salt |
| 2 Cups | Flour |
| Butter |
Some Add Ins
- Bacon, diced and cooked
- Mushrooms
- Shredded cheese (smoked Gouda is yummy!)
- Apples, peeled and diced
- Raisins (soaked in warm water for 10 minutes plumps them up!)
- Cinnamon sugar
The possibilities are endless!
Instructions
- In a large bowl, beat the egg until slightly foamy. Add the milk and salt, mixing to combine. While continuing to mix, slowly add the flour and sugar until you have a smooth batter.
- Heat a skillet over medium heat. Add a little butter to coat the skillet, or use cooking spray. Remember, the pancake will be as large as the skillet you use!
- Add ½ cup of batter to the pan and swirl it around to coat the pan. Any add ins can be sprinkled on top of the batter at this point. Cook over medium heat for 2-3 minutes, until the batter doesn’t look wet anymore
- Flip the pannekoek and cook for 1-2 minutes on the other side, until lightly golden.
- Remove the pannekoek from the plan. They can be stacked on a plate or kept warm in the oven.
Dig in and enjoy. Leftovers, if there are any, can be refrigerated for 2 days.
