10 December 2013

Food in Dutch: Pannenkoeken

It's time for the next installment of the Food in Dutch series! Today I'm bringing you pannenkoeken - Dutch pancakes.




What You Should Know about Pannenkoeken:

North Americans tend to think of pancakes as being a fluffy, light, and sweet breakfast food. But pannenkoeken aren't necessarily sweet or for breakfast. Typically, pannenkoeken are eaten for lunch or dinner and run a wide flavor spectrum from savory to sweet, and pannenkoeken restaurants are easy to find all over the Netherlands (and they are WAY better than any IHOP). There are lots of savory versions of pannenkoeken that make great evening meals - I once had a delicious salmon, spinach, and feta pannenkoek that made for a very filling dinner - but no one will blink if you order a pannenkoek with apples and ijs (ice cream) or slagroom (whipped cream).


The Life in Dutch Recipe:

There are plenty of "topping" combinations to choose from - really whatever you want. But the base of a pannenkoeken recipe is consistent. Boxes of pannenkoeken mix are available at any Dutch grocery store, but you can easily make your own. Here's the recipe we've been using for several months:

1 cup flour (tarwebloem)
1 cup milk (melk)
2 eggs (eieren)
Topping of your choice - e.g. bacon, cheese, apple slices, pineapple slices, etc.

This recipe makes approximately 4 pannenkoeken that are each about the size of a dinner plate.


The Life in Dutch Method:

I will apologize now for the poor photos. The lighting in our kitchen is terrible at night, but the food was good, honest.

Mix flour, milk, and eggs in a large bowl with a whisk until smooth.

Smooth mix of flour, milk, and eggs


Prepare any additional toppings. In this case, we added tomatoes and bacon to our pannenkoeken, which I shopped/cooked before making the pannenkoeken mix.

Melt some butter in your frying pan.

Mmm, butter...


Add the pannenkoeken mix to the pan - I use. Immediately add any additional toppings. Note: In this case, I put some bacon in the pan first to help get the pieces to stick to the batter better. I have no idea if this makes an actually difference or not.

Batter and bacon.

And tomatoes on top.


Cook both sides over medium heat until golden brown. (Hint: The bigger your pannenkoek, the more difficult it is to flip.)

Browning.


Serve and enjoy.

Lousy picture, delicious pannenkoek



The Result:

This is really a quick and easy recipe that makes for a dinner (or lunch or breakfast) anyone can enjoy. Plain pannenkoeken can be "enhanced" with jelly, peanut butter, Nutella, or the traditional Dutch stroop - a sugary syrup. The pannenkoek, though thin compared to an American/Canadian pancake, are very filling, and depending on your toppings can be even more filling. We've been making pannenkoeken at home with this base recipe for several months, and it works out well every time - just remember to watch the stove so you don't burn anything!

Eet smakelijk! 


10 comments:

  1. In Sweden the pancakes are very similar but I was very surprised the first time my mother in law served them for dinner and the toppings were jam and ice cream!

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  2. Ooh, this looks amazing! I do an oven bake that is very similar - but will give this a try!

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  3. Yum! I love pannenkoeken but haven't made my own yet. I may have to give it a try soon. It's the flipping that always worries me. :)

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  4. Never anything wrong with adding bacon ;)

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  5. I can always get behind ice cream. It's just your dairy serving, right?

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  6. Thanks, Molly! We're big fans of this, and it's so simple.

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  7. My flippings are usually abysmal - so I use the smaller pan as often as possible. =)

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  8. This required flipping, so this is out for me. Looks tasty though. YOu really are become Dutch...

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  9. Ha, if only my language skills were on par with my ability to eat...

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