Dutch Pancake

In the Netherlands, pancakes are called pannenkoeken and eaten at dinnertime. Pancake restaurants are popular at family

restaurants and serve many varieties of sweet, savory, and stuffed pancakes. Pannenkoeken are slightly thicker than crêpes and usually quite large (12″ or more) in diameter. The batter is egg-based and the fillings can include sliced apples, cheese, ham, bacon, candied ginger and many other ingredients — alone or in combination — as well as “stroop” (molasses), a thick sugar syrup. One classical Dutch filling is a combination of bacon and stroop.

Poffertjes are another Dutch pancake-type dish. They resemble American pancakes somewhat, but are sweeter, and much smaller. The require a specially dimpled pan, preferably in copper. The technique used also varies; they are flipped repeatedly before a side is completely done, in order to attain a softer interior.

Recipes :

INGREDIENTS:
BATTER:

  • 1 1/2 cups flour
  • 1 cup milk
  • 1 cup water
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon salt

TOPPING:

  • 1 tablespoon cinnamon
  • 4 tablespoons sugar
  • 2 tablespoons butter
  • 1 teaspoon lemon juice

PREPARATION:
Pancakes:

  • Mix first five ingredients together until blended but still lumpy.
  • Add oil to skillet over medium heat.
  • When oil is hot, pour in enough batter to cover bottom of pan (about a 1/4 cup.)
  • When bottom seems done, flip and continue cooking until done.

Pancake topping:
As you pull each pancake from the pan, spread a small amount of topping on each pancake and fold or roll up.

Serve immediately

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