Large, thin pancakes bigger than the plate, served with a cascade of stroop syrup, powdered sugar, or savory toppings like cheese and mushrooms.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large flat plate
Garnishes: powdered sugar, stroop drizzle
Accompaniments: butter, lemon wedges
Instructions
-
1
Whisk flour, eggs, milk, salt, and melted butter into a smooth, thin batter. Rest 10 min.
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2
Heat a large skillet over medium heat and brush with butter.
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3
Pour a thin layer of batter, tilting the pan to cover the entire surface.
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4
Cook 2 min until the bottom is golden, flip and cook 1 min more.
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5
Serve flat on a large plate, rolled or folded, with stroop and powdered sugar.
Did You Know?
Dutch pannenkoeken restaurants called pannenkoekenhuizen serve pancakes the size of dinner plates with dozens of topping combinations.
Chef's Notes
Equipment Tips
- large flat skillet or crêpe pan
- spatula
- ladle
Garnishing
powdered sugar, stroop drizzle
Accompaniments
butter, lemon wedges
The Story Behind Pannenkoeken
Pannenkoeken have been a Dutch staple since medieval times. Unlike French crêpes, they are slightly thicker and often served as a full meal. Dedicated pannenkoekenhuizen became popular in the 20th century, turning the humble pancake into a dining experience.
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