Dutch Pannenkoeken
Dutch pannenkoeken and German Pfannkuchen come from the same medieval Central European tradition.Dutch pannenkoeken Large and plate-sized. Usually slightly thicker than crêpes. Often cooked with toppings in the batter (apple slices, bacon, cheese) and served as a full mealGerman pancakes (Pfannkuchen / Eierkuchen depending on region). Often thinner and closer to crêpes. Usually cooked plain then filled or rolled
Ingredients
- 250 g plain flour
- 2 eggs
- 500 ml milk
- pinch salt
- 1 tbsp melted butter optional
- butter or oil for frying
Instructions
- Whisk flour and salt in a bowl.
- Add eggs and half the milk, whisking smooth.
- Add remaining milk to form a thin pourable batter (slightly thicker than French crêpe batter).
- Rest 20 minutes if possible.
- Heat butter in a wide frying pan.
- Pour in enough batter to form a large thin pancake (usually dinner-plate sized but not ultra-thin).
- Cook 2–3 minutes until golden underneath.
- Flip and cook another 1–2 minutes.
- Serve sweet (sugar, syrup, apple) or savoury (bacon, cheese).
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