Learn how to make Dutch pancakes. These large, thin pancakes are so easy to make and taste absolutely delicious. They’re versatile because there are so many ways you can cook them: “au naturel” (plain), with fruits, chocolate chips, bacon, cheese, mushrooms, zucchini, and so much more! The recipe only has 4 ingredients, and you whip the batter together in no time!
My recipe is made from scratch, without the need for a storebought mix.
Dutch pancakes are often eaten at kids’ birthday parties or other special occasions. They are a lot larger and thinner than their American counterpart and can be made/ordered with a wide variety of add-ons. Some of my favorites are pancakes filled with bananas or with bacon.
Traditionally, pancakes are rolled before eating them. They can be topped with keukenstroop (the same kind of syrup we used for our stroopwafel recipe), powdered sugar, whipped cream, or maple syrup.
Ingredients
Pannenkoeken batter
- 250 g All-purpose flour
- 500 ml Milk
- 2 Egg
- 1 Egg yolk
- 1 pinch Salt
- Unsalted butter
EQUIPMENT
NUTRITION
Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.
Instructions
Make the batter
- Add the salt to your flour, and mix through.
- Sift the flour/salt mixture into a large bowl.
- Add the milk and eggs to the sifted flour/salt.
- Using a whisk, mix the batter until there are no more lumps.
- Cover the bowl with plastic wrap, and let it rest in the fridge for 15 - 30 minutes, to make sure the flour is fully hydrated.
Cooking the pancakes
- Mix the batter thoroughly after taking it out of the fridge, before cooking up the pannenkoeken.
- In a non-stick skillet, over medium heat, melt a little butter.
- Scoop some batter into the pan, and swirl it around until it covers the entire pan. You will have to play around with the amount of batter. For me, it's a ladle.
- Cook until the top of the pancake appears dry. Flip it over, and cook for a little bit longer. Both sides should have a few brown spots on them.
Variations
- Savory pancake variations: - Crispy bacon - Cheese - Mushrooms - Onions - Zucchini
- Sweet pancake variations: - Banana - Apple + Cinnamon + Raisins - Blueberries - Strawberries - Chocolate chipsServe your sweet pancakes with: - Keukenstroop - Powdered sugar - Whipped cream - Maple syrup
