What makes Dutch pannenkoeken different?
But first, what exactly are pannenkoeken? Pannenkoeken are a flat, round, baked delicacy made from batter. They may look a bit like crêpes, but they are thicker and a bit less dense. Although the name sounds like a translation of pancakes, they are not much alike, as pannenkoeken are much bigger, thinner and less sweet.
While crêpes and pancakes are usually eaten with sweet toppings, pannenkoeken work just as well with savoury ones. They’re often eaten as a dinner, but are suitable as breakfast, lunch or a late-night snack, too. Pannenkoeken have been around for centuries, and the Dutch even have an annual day dedicated to them. Want to impress your Dutch friends or roommates? Then let me teach you how to make them!
The ingredients
You probably already have the basic ingredients for making pannenkoeken at home. For about eight pannenkoeken (two hungry housemates, or three slightly less hungry ones 😉), you will need:
- 2 eggs
- 250 grams of flour
- 500 ml of milk
- A pinch of salt
- Butter
The basic recipe
- Put the flour, salt, eggs, and half of the milk in a bowl and mix with a whisk or mixer until smooth. Add the remaining milk and mix again. Don’t see any lumps? Then you're good to go!
- Heat a frying pan on the stove, add a dash of butter and spread it over the pan. If you are cooking for more than three people, an extra pan is highly recommended!
- Pour a ladle of batter into the pan and swirl it around so that the entire bottom is covered. Bake the pannenkoek for about two to three minutes, until the top is dry and the bottom is nicely browned.
- Flip the pannenkoek with a spatula, or, if you are feeling confident, flip it with the pan (at your own risk). Then bake the other side for another one to two minutes until it’s also nicely browned and slightly crispy. One golden rule: the first pannenkoek always turns out too pale or falls apart. So, don’t be discouraged and just try again!
- Add a little extra butter for each pannenkoek and repeat steps 3 and 4.
Pro tip: heat a pan with a little water on the stove, place a plate on top and stack your pannenkoeken on it, covered with aluminium foil. This way, you won't have to serve your housemates cold pannenkoeken.
Variations
A plain pannenkoek with stroop (the Dutch version of syrup) or powdered sugar is always great. But you can create many more variations:
- Pannenkoek with cheese. A true classic! The secret: first sprinkle grated cheese over the pan and then add a scoop of batter. This will give your pannenkoek a delicious, crispy cheese layer.
- Pannenkoek with bacon. Another one of the classics every Dutch person grew up with! Place four slices of bacon, and optionally a handful of sliced onion rings, in the pan and then pour in the batter. Delicious with stroop!
- Pannenkoek with apple and/or banana. Slices of banana or apple add a fresh twist. Place them in the pan before pouring the batter. Also worth trying: make your own apple pie filling by cutting four apples into cubes and adding 50 grams of sugar and 1.5 teaspoons of cinnamon. Fry this mixture in butter until the apples are soft and caramelised, and serve it on a plain pannenkoek.
Honestly, you can add just about anything to the batter: raisins, Oreo cookies, cocoa powder, beer... Yes, really! Replace half of the milk with beer, and your pannenkoek will be extra fluffy and crispy. And you probably won’t have to make an extra trip to the supermarket for it ;).
Storing leftovers
Freshly baked pannenkoeken are, of course, the best. Still have leftovers, though? Store them in the fridge for up to two days, or freeze them for up to two months. Made a little too much batter? Store it covered in the fridge for up to one day and continue baking the next day.
So, as you can see, anyone can make Dutch pannenkoeken. On your marks, get set, bake!
