Dutch Pancakes

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.

Dutch Pancakes

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.

Dutch Pancakes

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.

Dutch Pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 7 to 8 pancakes (using 9" frying pan). Double or triple the recipe as needed for more pancakes.

Dutch Pancakes

Ingredients

    Pancake Batter
  • 2 cups flour (all white or any blend you like)
  • 2 cups + 2 tbsp. milk
  • 2 large eggs
  • 1/2 tsp salt
    Fruity Variations
  • Sliced Apples (e.g. Granny Smith) or
  • Sliced Banana or
  • Blueberry or
  • Topped with Strawberry and Whipped Cream or ...
    Savory Variations
  • Grated Sharp Cheese (e.g. Old Amsterdam, Aged Gouda or Cheddar)
  • Bacon (cooked and chopped)
  • Broccoli (steamed and chopped)
  • Ham
  • Spinach

Instructions

    For the batter:
  1. Combine the flour and salt.
  2. Mix the eggs into the flour.
  3. Add milk slowly (about 1/2 cup at a time) while mixing, getting rid off any lumps in the batter.
    For each plain pancake:
  1. Lightly coat frying pan (non-stick or seasoned skillet) with butter (Pam spray works well) over medium-high heat.
  2. Ladle 1/2 cup of batter into frying pan, coating the bottom evenly.
  3. Flip the pancake once all batter solidifies and brown the other side (~15-30 seconds).

Notes

With the exception of cheese, if you're adding fruit or other ingredients, add them immediately after ladling the batter into the pan. When adding cheese, add as the batter starts to solidify.

For savory pancakes (dinner or lunch) experiment with combinations of ham and cheese, bacon and cheese, broccoli or spinach with cheese, or create your own...

For dessert pancakes, top plain pancakes with fruit and whipped cream or chocolate sauce.

Top cooked pancake with some confectioner's sugar and/or (maple) syrup.

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http://joylovefood.com/dutch-pancakes/

 
A cross between a French crepe and an American pancake, thin yet dense, Dutch Pancakes (Pannenkoeken) are wonderful for a family breakfast on weekend mornings.

28 comments

  1. Nicole Neverman says:

    Thank you so much for attending week 11 of #PureBlogLove and linking your fantastic blog post. These Dutch pancakes have my mouth watering. They look perfect! Bet the whole family loves weekend breakfasts with these on the menu 🙂 I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
    Nicole
    Nicole Neverman recently posted…#PureBlogLove Link Party – Week 11My Profile

  2. Barbara | Creative Culinary says:

    These are just beautiful and happy to know about a real Dutch pancake. I’m sort of on a mission to have folks know that Dutch Baby Pancakes came about because someone’s daughter could not pronounce the word Deutsch and something German became something Dutch. Why yes, I am of German heritage! 🙂

    I just ate a bowl of strawberries for breakfast; what a waste…I could have had them with these gorgeous pancakes!
    Barbara | Creative Culinary recently posted…The Pucker UpMy Profile

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