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.
Pannenkoeken: Dutch Pancakes. Thin, delicious, and versatile.
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!
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.
