The Pannenkoeken are a cross between crêpes and pancakes.
▶Larger and much thinner than their Anglo-Saxon counterparts, but not as thin as crêpes.
▶Plain ones are often eaten with molasses, appelstroop (a non-spiced Dutch variety of apple butter) or powdered sugar, sometimes rolled to be eaten by hand or with utensils, hot or cold.
▶The basic ingredients are flour, milk, salt, and eggs. Adding buckwheat flour (up to 50%) is traditional, but much less common today.
▶The uniqueness lies in the topping which is incorporated into the batter.
In my case, bacon and Dutch Edam cheese.
🛑The word is also used as an insult. Someone who does not behave well (at work or elsewhere) is called a “pannenkoek”.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: European
- Seasonality: All seasons
Ingredients
- 3/4 cup flour
- 3/4 cup buckwheat flour
- 1 1/2 cups milk
- 1 egg
- as needed bacon
- as needed Edam cheese
- as needed salt
Tools
- 1 Pan 7-inch pan
Steps
Mix the flours, add milk, salt, and egg.
Mix.
Let it rest for 30 minutes.
Add bacon and cheese to the batter (or other ingredients of your choice).
In a 7-inch pan, melt some butter (or oil), pour the batter using a ladle.
Prepare pannenkoeken until the batter is used up.
For the simple version, you can use molasses, appelstroop (a non-spiced Dutch variety of apple butter) or powdered sugar.
