Breakfast

Dutch Pancakes

Dutch Pancakes, traditionally called Pannenkoek are typically large, whole-pan size and are much thinner than a typical American pancake (but not quite as thin as a French crepe).

All you need: flour, milk, eggs, a pinch of salt, and some oil.  Optionally you can add a little bit of sugar, nutmeg and cinnamon to the batter, and even fill the pancakes with slices of fresh fruits like apples and bananas, or cut berries.

One thing to be mindful of in this simple recipe: – it is super important to make sure that there are no lumps in the batter.  You could use a hand blender to get a smooth batter.

Once the edges puff up and turn golden, and you can’t resist the sweet aroma of your pancake1

Serve the pancake hot or cold with syrup; dust it with powdered sugar, or any other topping of your choice.  Traditionally these Dutch pancakes, filled or not are rolled and then eaten – perfect to eat on the go!

Servings 1-2 persons
Course Breakfast
Preparation Time              10 minutes
Cook Time 20 minutes

Ingredients for the Dutch Pancakes

(1 cup=200 ml, 1 tbsp=15 ml)

4 Nos. Eggs
½ cup Plain flour (Maida)
½ cup Milk
1 tbsp Sugar
1 tsp Vanilla essence
2 tbsp Butter
a pinch Of nutmeg/cinnamon
Maple syrup/honey to serve
Icing sugar to dust
Fresh berries to serve
Edible flowers for garnish

Instructions the Dutch Pancakes 

1 Preheat your oven to 200°C with a cast iron skillet in it.
2 Combine eggs, milk, flour, sugar, vanilla essence, nutmeg / unnamon in a blender.  Blend until smooth.
3 Heat butter in a 10 inch preheated cast iron skillet.  (Do not let the butter burn).  Immediately pour in the pancake batter.
4 Bake in the oven for 15 – 20 minutes. Lover the temperature to 180°C and bake until it turns golden brown
5 Remove from oven and drizzle maple syrup / honey.  Dust with icing sugar.  Serve with berries and edible flowers.

Notes:

Best served immediately

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