Pannenkoeken (Large Dutch Pancakes)
In short: Large, thin Dutch pancakes fried in butter until golden and crisp at the edges, served with syrup, powdered sugar or savory toppings like bacon and cheese. It takes about 40 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 30 min
- Resting
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 455 kcal
Pannenkoeken are Dutch pancakes: bigger and thinner than American ones, close to a crepe but sturdier. They are a meal in their own right, not only breakfast, and pancake restaurants offer toppings from bacon and cheese to apple and cinnamon. At home, families top them with stroop (a dark sugar syrup) or powdered sugar and eat them rolled or folded. The batter benefits from a short rest.
Instructions
- Whisk the flour and salt in a large bowl. Make a well, add the eggs and a splash of milk and whisk, gradually adding the rest of the milk until the batter is smooth. Stir in the melted butter.
- Rest the batter for 30 minutes so the flour can absorb the liquid.
- Heat a 26 cm (10 in) nonstick or cast-iron skillet over medium heat and melt a small knob of butter in it.
- Pour in about 100 ml (scant 1/2 cup) of batter and tilt the pan so it coats the base thinly.
- Cook for about 2 minutes until the edges are crisp and the surface is set and dotted with bubbles. Flip and cook for 1 minute more.
- Slide onto a plate and keep warm under a clean towel or in a low oven. Repeat, buttering the pan each time and stirring the batter before every pancake.
- Serve with syrup, powdered sugar and lemon wedges.
Tips
- For savory pancakes, scatter grated cheese or thin apple slices over the batter just after pouring, then flip once the edges set.
- Resting the batter makes the pancakes tender and easier to flip. If it thickens on standing, thin it with a splash of milk.
Questions and answers
What is the difference between Dutch pancakes and crepes?
Dutch pancakes use a slightly thicker batter with more flour and eggs and are fried until crisp-edged and golden. Crepes are thinner and more delicate.
Can I make the batter ahead?
Yes. Keep it in the fridge for up to 24 hours and whisk it again before using.
What do the Dutch put on pancakes?
Dark sugar syrup and powdered sugar are classic. Cheese is a popular savory choice, and apple with cinnamon is also common.
How long does it take to make Pannenkoeken (Large Dutch Pancakes)?
About 40 min in total: 10 min of preparation and 30 min of cooking.
How many calories are in Pannenkoeken (Large Dutch Pancakes)?
About 455 kcal per serving, with 15 g of protein, 53 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 455 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 53 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 350 mg |
Estimated values, calculated from the ingredients.
