RCI-BR.008.0156.001
Pannekoeken
The Dutch recipe for pancakes. Please note that in the Netherlands pancakes are both eaten as a meal, and as a dessert. Dutch pancakes are lighter to the stomach than American pancakes, allowing you to eat more.
Prep35 min
Cook20 min
Total55 min
Servings4
Difficultybeginner
Ingredients
- 500 g
- 1 liter
- 1 pinch
- 3 or 4 unit
Method
1
Combine flour and salt in a large mixing bowl, creating a well in the center.
2
Crack eggs into the well and whisk together, gradually incorporating flour from the sides until a thick paste forms.
3
Slowly add milk while whisking continuously to achieve a smooth, thin batter free of lumps. The consistency should resemble light cream.
3 minutes
4
Let the batter rest for 5 minutes at room temperature to allow gluten to relax.
5 minutes
5
Heat a non-stick skillet or crêpe pan over medium-high heat, lightly wiping with butter or oil.
2 minutes
6
Pour about 100–150 ml of batter into the center of the hot pan, immediately tilting and rotating to spread the batter evenly across the base.
1 minutes
7
Cook until the bottom is light golden and the edges begin to curl slightly, then flip using a spatula.
2 minutes
8
Cook the second side for about 30 seconds to 1 minute until set, then transfer to a warm plate.
1 minutes
9
Repeat steps 6–8 with remaining batter until all is used, stacking finished pannekoeken on the warm plate.
12 minutes
10
Serve warm with desired toppings such as jam, powdered sugar, Nutella, fresh fruit, or savory options like cheese and ham.