Dutch Pancakes - Pannekoek

2
Vickie Parks

By
@Northwestgal

This is the Dutch version of a pancake. They're similar to the puffy pancakes we're known for in the U.S but a little thinner, yet they're a little thicker than a French crepe. The sugared topping will melt into the Pannekoeken, creating a warm, delicious morning treat.

There are multiple ways to make Pannekoeken, ranging from sweet to savory. The optional toppings can be changed to include fresh berries instead of the cinnamon apples, or even a more savory topping such as mushrooms, bacon and cheese.

Leftover pannekoeken will keep in the refrigerator for up to 2 days if covered well.

Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Prep:
5 Min
Cook:
25 Min
Method:
Pan Fry

Ingredients

  • PANNEKOEK BATTER

  • 2 large
    eggs
  • 2 cups
    milk
  • 1/2 tsp
    salt
  • 1 tsp
    vanilla extract
  • 1 1/2 Tbsp
    unsalted butter
  • 2 cups
    all-purpose flour
  • ·
    extra butter (for coating pan)
  • TOPPINGS

  • 1 cup
    granulated sugar
  • 2 tsp
    cinnamon
  • 1 small
    apple, cored and cut into tiny pieces (about the size of a chocolate chip) - or you can add 1/2 raisins if you prefer

How to Make Dutch Pancakes - Pannekoek

Step-by-Step

  1. In a small mixing bowl, combine the cinnamon and sugar; set aside.
  2. In a large bowl, beat the egg until slightly foamy. Add the milk, salt, vanilla and melted butter. Whisk vigorously to combine. Slowly add the flour 1/2 cup at a time, whisking as you add. Whisk until the batter is smooth.
  3. Heat a 10 inch skillet over medium heat. Add a little butter to coat the skillet. Swirl butter to coat bottom well.
  4. Add 1/2 cup of batter to the pan, and tilt the pan from side to side so batter spreads to the sides of the pan. Sprinkle 2 Tbsp (1/8 cup) of the cinnamon/sugar mixture over each pannekoek. Then sprinkle 1/8 of the chopped apple on top. Let the pannekoek cook over medium heat for 3 to 4 minutes or until the top is starting to dry and edges release from the side of the pan. The bottom should be a light golden brown. With a pancake turner or spatula, gently flip the pannekoek and let the other side cook for another 1 to 2 minutes or until golden brown.
  5. Place cooked pannekoeken on a platter, cover with foil, and set aside while you add more butter to the skillet and repeat Step #4, using the remainder of the batter to cook more pannekoeken.

Printable Recipe Card

About Dutch Pancakes - Pannekoek

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: Dutch
Dietary Needs: Low Sodium




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