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Pannenkoeken (Dutch Pancakes)
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Prep Time:
5 minutes
5 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
35 minutes
35 minutes
Discover the Dutch delight of pannenkoeken - large, thin pancakes perfect for sweet or savory toppings.
Ingredients:
- 2 1/2 cups (300g) all-purpose flour
- 1/2 teaspoon kosher salt
- 2 cups (480ml) whole milk, plus more as needed
- 2 large eggs
- About 3 tablespoons butter, divided
Instructions:
- Create the batter by combining flour and salt in a large bowl. Gradually mix in milk and eggs until a smooth, pourable batter forms, with a thickness between American pancakes and crepes. Adjust consistency by adding more milk if needed.
- Prepare the skillet: Heat a large non-stick or well-seasoned cast-iron skillet over medium heat. Add 1/2 to 1 teaspoon of butter or use 1 tablespoon for a cast-iron skillet. When the butter melts, sizzles, and foams, swirl it to coat the pan.
- Cook the pancakes: Once the butter stops foaming, remove the pan from the heat and pour 1/2 to 2/3 cup of batter into the pan for medium or large pancakes. Swirl to spread the batter, then return to heat. Add thinly sliced apples or any mix-ins if desired and lightly press into the pancake. Cook until the top is dry, about 2 minutes. Flip and cook the other side for 1 to 2 minutes until golden brown. Stack the pancakes on a plate and cover with a kitchen towel to keep warm while cooking the rest. Serve straight from the pan or plate.
- Serve the pancakes with desired toppings, best enjoyed fresh and hot from the pan. Leftovers can be refrigerated for up to a day. Reheat in the microwave or enjoy them cold straight from the fridge for a traditional Dutch treat. Feel free to rate this recipe below!