Ingredients
Equipment
Method
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 chips Serve your sweet pancakes with: - Keukenstroop - Powdered sugar - Whipped cream - Maple syrup
