Pannekoeken (Dutch Pancakes)

One of the main reasons that I am so excited to go to Europe this summer is because I have a ton of relatives over there that I haven’t seen in forever. Both of my parents were born in Europe. My dad is from England (which explains my affinity for tea and those lovely accents) and I actually have a British passport. My mom is from The Netherlands, which brings me to another big reason why I’m so excited – the food.


I travelled to Europe quite often when I was younger, and have very fond memories of dutch food. I love liquorice and gouda and speculaas and french fries with mayo and chocolate sprinkles on toast (duh). The dutch, like many other countries, have their own take on pancakes.

Pannekoeken are traditionally eaten at dinner time (and we all know I love breakfast for dinner) and can be sweet or savoury. Their texture can be filed somewhere in between French Crepes and American Pancakes. They are large, like crepes, but not as thin, and are more dense than American Pancakes. The apple/raisin topping is quite common in Holland, plus it is delicious and a little different.


This recipe is a lot like the ones that my mom made when I was growing up, but alas she is terrible for keeping recipes, so I found one elsewhere and changed it slightly. Coincidentally, Pancake Day/Shrove Tuesday was 10 days ago, so I’m only a little late for that. I think Pannekoeken are a nice change from your regular American pancakes – you should give them a try!


Pannekoeken (Dutch Pancakes):

Makes 4 10-inch pannekoeken

Adapted from The Foodery

1 cup All Purpose Flour, minus 1 tbsp (measure 1 cup, then remove 1 tbsp)

1/4 tsp Salt

1 1/4 cup 1% Milk

2 Large Eggs, beaten

6 tbsp Unsalted Butter

3 Apples, peeled, cored, and sliced thin

2 tbsp Brown Sugar

1/3 cup Raisins or Currants

Cinnamon, for serving

Dutch Stroop (syrup) or Maple Syrup, for serving

1. In a medium bowl, combine flour and salt with a whisk. Make well in center. Add whisked egg to milk & combine. Pour into centre of flour mixture and gradually mix wet ingredients into dry, being careful not to over mix. Let batter sit for 15 minutes.

2. While batter rests, melt 1 tablespoon butter in a skillet over medium heat. When butter starts to bubble and begins to brown (about a minute) add sliced apples and cook for 3-5 minutes until the undersides begin to brown. Turn over pieces, sprinkle in brown sugar and currants and another tablespoon butter, if needed. Cook for 5 minutes more or until tender and apples are nicely caramelized, stirring frequently. Transfer to plate and scrape pan of any remaining sauce with rubber spatula. Set aside.

3. In same pan, melt 1 tablespoon butter over medium heat. Pour a little over 1/4 cup batter into pan, tilting the pan to spread the batter into a wide circle (you want it to cover most of the pan). Cook for 1 – 2 minutes or until underside of pannekoek begins to brown and top begins to firm up. Turn over and cook for 1 or 2 more minutes, until it turns a golden brown colour. Transfer to a plate and repeat with remaining batter.

4. Top pannekoek with the apples and raisins or currants, a pinch of cinnamon, and a syrup of your choice. Enjoy!


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