Many US restaurants have “pannekoeken” on the menu, borrowing the Dutch name to describe a US-invented “Dutch Baby,” puffy pancake. This recipe, however, is the real deal. Sally Roden, from The Hague in Holland, shares with us how to make authentic pannekoeken. These Dutch pancakes are different than pancakes from other countries because they are chewy and very thin due to the runny batter. You can eat them with syrup, powdered sugar, or plain butter- or try molasses-based stroop. In the batter you might find cheese, bacon, raisins, or other fruit. Don’t just limit yourself to breakfast! These Dutch pancakes can be eaten at all times of the day- especially dinner- or for dessert.
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300 gr flour (~2 cups)
2 eggs
10 gr yeast (a little over 1T or one packet)
.5 liter (2.5 c warm milk)
5 gr salt (1 tsp)
pinch of sugar
butter or oil
Toppings: sugar, apples, syrup
1) Mix yeast and warm milk
2) Add to flour, eggs, salt, and pinch of sugar
3) Cover mix and leave mix to rise for an hour in a warm place
4) Heat butter or oil in heavy pan. Make sure the pan is hot before adding mix, one pancake at a time.
This mix is far runnier than American pancakes, so make sure they are paper thin. Turn pancake when the top is dry and it is brown on the bottom.
My kids had fun rolling the pancakes around fruit, cheese slices, and sugar. Next time I need to try them with bacon- yum! Enjoy!
Want to try more pancake recipes? This book has got you covered!
I made these for Sunday brunch and they were so tasty! We had shredded cheese, bacon, green onions for savory and toffee pieces, maple syrup, and peanut butter for sweet. I will make them again for sure.
Yum!!!!!! I have never tried toffee pieces- I bet that would be SO good!
The taste is quite similar to a recipe for Swedish pancakes that I got from a Swede about 50 years ago and cooks up almost like a crepe without having to put it on a crepe pan and turn it around as it cooks. Right before I flip your pancake over, I will sprinkle it witha mix of finely ground turbinado sugar (a mortar and pestle will suffice or a small food processor to pulverize the coarse sugar) and cinnamon with just a touch of allspice if you have a hankerin’. I keep the pan heavily covered in butter so the sugar doesn’t burn and enough so the finished pancake comes out of the pan already buttered and ready for a hungry mouth! Don’t load up the sugar on the pancak, just enough to dust it on the top side. Otherwise it will flake off and make a real mess in your pan. I use a large cast iron fry pan and they just slide out on their own when done.
Ooooh, yum! I am going to try this tomorrow! I make different pancakes every Sunday for my kids!
Can I make these ahead and freeze?
I have never tried, but now I am really curious!!! Do normal pancakes freeze well?