Pannenkoek
Delight your taste buds with the Dutch classic, Pannenkoek—a versatile, paper-thin pancake that strikes the perfect balance between crepe and traditional pancake. Made with simple ingredients like all-purpose flour, milk, eggs, and a touch of vanilla for subtle sweetness, this recipe is both easy to prepare and endlessly customizable. Whether you prefer it smothered with powdered sugar and fresh fruit or filled with savory favorites like cheese and ham, Pannenkoek is a true crowd-pleaser. The key to its signature texture lies in the smooth, rested batter and the artful spreading technique that ensures an even, golden finish. Perfect for breakfast, brunch, or a quick snack, this recipe will bring a taste of the Netherlands to your table in just 30 minutes. Serve these thin Dutch pancakes warm with your favorite toppings and enjoy their light, delicate flavor with every bite.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 500 milliliters milk
- 2 large eggs
- 1 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Instructions
Begin by sifting the all-purpose flour into a large mixing bowl to remove any clumps.
In a separate bowl, whisk together the milk, eggs, salt, sugar, and vanilla extract until well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture gradually, stirring with a whisk to form a smooth batter. Aim for the consistency of heavy cream to ensure an evenly cooked pannenkoek.
Let the batter rest for at least 10 minutes. This allows the flour to properly absorb the liquids, resulting in a better texture.
Heat a non-stick skillet or a pannenkoeken pan over medium heat and add a small amount of butter, just enough to lightly coat the base.
Pour approximately 1/2 cup of the batter into the center of the pan. Quickly tilt and rotate the pan to spread the batter out to form an even, round pancake.
Cook for about 2 minutes on the first side, or until the edges begin to lift and the bottom is golden brown.
Carefully flip the pannenkoek with a spatula and cook for an additional 1-2 minutes on the other side until it is set and golden.
Transfer to a plate and cover with a towel to keep warm while you continue cooking the remaining batter. Add a bit more butter to the pan as needed for each new pancake.
Serve hot with your choice of toppings, such as powdered sugar, syrup, fresh fruit, or savory options like cheese and ham.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 229.5 g | 83% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 39.3 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 741 mg | 57% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
