Recipe Classic Dutch Pancake
The classic Dutch pancake, pannenkoek, is a whole pan size pancake that is thicker than a crêpe This Dutch pancake recipe is a family recipe from a real Dutchie. You can make them sweet or savory.
Equipment
- Frying Pan
Ingredients
- 500 ml milk
- 225 grams all purpose flour or self raising flour 1 3/4 cup
- 2 eggs
- 1 dash olive oil
- Pinch of salt
- ½ tsp cinnamon Optional
- 8 gram vanilla-flavored sugar Optional
Instructions
- Mix all the dry ingredients together in a bowl: the flour and the pinch of salt. Do you want to make sweet Dutch pancakes, with sweet toppings? Then you can add the cinnamon and vanilla flavored sugar as well.225 grams all purpose flour or self raising flour, Pinch of salt, ½ tsp cinnamon, 8 gram vanilla-flavored sugar
- Add 500 ml milk, 1 drizzle of olive oil, and 2 eggs, and mix everything together with a mixer, whisk, or blender to a smooth pancake mix.500 ml milk, 1 dash olive oil, 2 eggs
- Put some oil or butter in a frying pan and wait for it to heat up. Scoop some dough into the pan with a ladle. Stir with the pan until the batter is evenly spread all over. Fry the pancakes on medium-low heat.1 dash olive oil
- When the pancake has set and the top is no longer liquid and has a nice color on the bottom, you can turn it over with a spatula. Leave the pancake on the fire for a while until the bottom has also got a nice color. Optional: do you want to add bacon, ham, apple, or something else to your pancake? Then you have to do that now before the dough is completely hard.
- Put the pancake on a plate and decorate it with your favorite toppings. Like with the classic Dutch combination of icing sugar and syrup or cinnamon and sugar. Repeat the steps a few more times until the mixture is completely used up.
Notes
Tips
- Heat the pancakes. Do you have some leftovers? You can heat them up in the microwave for about 30 - 60 seconds. You can also heat them up in a frying pan.
- Rest the batter: Let the batter rest for a minimum of 30 minutes in the refridgerator before baking. This makes the Dutch pancakes more airy, and it results into a firm, smooth, and thin pancake.
- Flip the pancake: It is time to turn your pancake if the top of your pancake is no longer shiny and has holes in it. If the edges are coming loose from the pan and become brown it is time to flip the pancake.
- Use your best frying pan: use a cast iron pan or a pan with a non-stick coating. Make sure there are no old leftovers in the pan, because they will burn the pancake.
- Sweet: do you want to make a sweet Dutch Pancake you can add some Nutella, powdered sugar, maple syrup, apple or other toppings.
- Savory: do you want to make your pancake savory, then you can add some bacon, cheese, onions, bell pepper, ginger, salmon or and mushrooms.
- Gluten-free: you can make the Dutch pancakes gluten-free by replacing the flour with buckwheat flour or rice flour.
- Lactose allergy: you can replace the milk for water, soda, soja milk, oat milk, beer or apple juice.
- Egg allergy: you can leave out the eggs. You can add some baking powder in stead of the eggs to make the pancakes more fluffier. Be carefull with flipping the pancakes, the pancakes break easier without eggs. You can also add one crushed banana into the batter in stead of eggs, but it won't taste anymore like a classic Dutch Pancake.
Nutrition
Calories: 144kcalCarbohydrates: 23gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 42mgSodium: 38mgPotassium: 114mgFiber: 1gSugar: 4gVitamin A: 143IUVitamin C: 1mgCalcium: 73mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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