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)
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!