Dutch pannenkoeken sit somewhere between a French crepe and a fluffy American pancake. They are large enough to fill the pan, thin enough to roll or fold, and sturdy enough for almost any topping. In the Netherlands they are eaten as a family meal as readily as they are served for breakfast or dessert.
The batter is deliberately simple: flour, eggs, milk and salt. Letting it rest briefly gives the flour time to hydrate and helps the pancakes cook evenly.
Recipe at a glance
- Makes: About 8 large pancakes
- Preparation: 10 minutes
- Resting: 30 minutes
- Cooking: About 25 minutes
- Equipment: 24 cm frying pan
Ingredients
- 300 g plain flour
- 1 teaspoon fine salt
- 2 large eggs
- 500 ml milk
- 30 g unsalted butter, plus a little extra if needed
Method
- Start the batter. Sift the flour and salt into a large mixing bowl. Make a well in the centre, add the eggs and pour in about half of the milk.
- Whisk until smooth. Whisk from the centre outwards until no lumps remain. Gradually add the rest of the milk and whisk again to make a smooth, pourable batter.
- Let it rest. Cover the bowl and leave the batter at room temperature for 30 minutes. Give it a brief stir before cooking.
- Heat the pan. Melt a small amount of butter in a 24 cm frying pan over medium heat. The pan should be hot but not smoking.
- Cook the first side. Pour in one ladleful of batter and immediately rotate the pan so the batter covers the base in a thin, even layer. Cook for about 2 minutes, until the top looks dry and the underside is golden.
- Turn and finish. Flip the pancake with a wide spatula and cook the second side for about 1 minute. Transfer it to a plate and cover loosely to keep warm.
- Repeat. Add a little more butter as needed and continue until all the batter has been used.
Serve them the Dutch way
The simplest finish is a drizzle of Dutch pancake syrup, often with icing sugar. Apple syrup gives a darker, fruitier alternative. Put the toppings on the table and let everyone roll or fold their own pancake.
Traditional variations
- Apple and cinnamon: Arrange a few very thin apple slices in the buttered pan, pour the batter over them and add a small pinch of ground cinnamon.
- Bacon: Cook one or two strips of bacon in the pan first, then pour the batter over them. Turn carefully so the bacon remains in place.
- Cheese: After turning the pancake, scatter grated cheese over the cooked side and let it melt while the second side finishes.
- Raisin: Soak raisins in warm water, drain them thoroughly and scatter a small handful over the wet batter in the pan.
Can you make the batter ahead?
Yes. Cover the batter and refrigerate it for up to one day. Whisk it briefly before use; if it has thickened considerably, loosen it with a small splash of milk. Cooked pancakes can also be cooled, covered and refrigerated for up to two days, then reheated gently in a frying pan.
Always check the product packaging for current ingredient and allergen information, especially when cooking for someone with dietary requirements.
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