A cross between a French crepe and an American pancake, thin yet dense, Dutch Pancakes (Pannenkoeken) are a wonderful thing. This recipe comes courtesy of my husband, who was born and raised in Holland. He loves to make these Dutch Pancakes for a family breakfast on weekend mornings.
All of my husband’s immediate family lives in The Netherlands. So, we’ve been over there a bunch of times to visit and to sightsee. One of our favorite things to eat, when we are over there, is Dutch pancakes and Holland is full of pancake restaurants. Pancakes in Holland are not just for breakfast, they have savory versions for lunch and even dinner.
One of the best things in the world to eat, is a savory Dutch pancake made with Dutch cheese and speck, served with a frosty mug of beer. You can’t beat it, especially when enjoyed outside on the terrace on a sunny day.
They really should have Dutch pancake restaurants here in the US. But until then, you can make and enjoy your own Dutch pancakes at home. This recipe is for plain pancakes, with some suggested add-ins. My husband will often add apples or bananas to the batter. Or, you can go the savory route and add cheese (hard cheeses work best) and ham or bacon.
We like to eat these Dutch Pancakes rolled up. They are delicious when sprinkled with powdered sugar and drizzled with maple syrup. I like to top them with fresh fruit or berries.
The raspberries I used in the pictures here were freshly picked by me and the girls at Silferleaf Farm in Concord. The berries were so ripe and delicious that one of my girls couldn’t resist stealing one mid photo.