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–+ servings

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 meal
German pancakes (Pfannkuchen / Eierkuchen depending on region). Often thinner and closer to crêpes. Usually cooked plain then filled or rolled
Print Recipe
Servings 6 pancakes

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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