Jeroen and Kees make this traditional Dutch dish every Saturday morning while momma sleeps in, and it's a really nice routine for everyone. Kees even gathers the eggs from our chickens!
Jeroen & Kees's favorite pannenkoek is plain, slathered with almond butter, sprinkled with flax seed (this is how momma sneaks in healthy ingredients), fresh berries, real maple syrup and of course more butter — because the Dutch put butter on everything ;)
We eat this all rolled up together, the way they do in the Netherlands.
There is a debate in the Koeman household as to whether the syrup goes in the pannenkoek before rolling or on top afterwards. Kees and Jeroen think it should be done Dutch style and added into the pannenkoek but Keriann prefers it the American pancake way and puts hers on top after.
The Dutch usually make this for dinner not breakfast like we do, and adding savory ingredients make it a good food any time of the day. We think it's also a nice warming treat after planting tulips! A good aged Dutch gouda (not smoked though) with chopped apples would be excellent some afternoon after planting your bulbs. Yum!
Another favorite of ours is brie with chopped arugula with chopped dates too. The variations are endless!
Pannenkoeken are sometimes made in a specialty pan, but can definitely be made in a large round skillet with a nonstick surface. Sometimes this traditional dish has been called "Dutch Baby," which is not the most appetizing name, but as you can see, the dish can easily become a weekly favorite.
A traditional Dutch pannenkoek is often eaten plain or with a dark apple syrup called stroop, and sprinkled with powdered sugar. Savory fillings are especially nice this time of year and very warming. Common add-ins include sliced bacon, chopped or sliced apples, and cheese or raisins.
With pannekoeken, fillings are typically added to the batter during cooking, but you'll want to pre-cook any items like bacon or veggies, just like you would with an omelette.
2 cups milk
½ teaspoon salt
2 cups all purpose flour
Butter (for the pan)
More Butter (just because)
- Bacon (thinly sliced or chopped)
- Sliced Mushrooms
- Shredded cheese (aged gouda, cheddar & brie are all so good)
- Chopped apples or dates
- Raisins, Cinnamon sugar, syrup, and/or powdered sugar
- You can also add in cooked spinach, chopped veggies and anything you're in the mood for.
- In a large bowl, beat the egg until slightly foamy. Add milk and salt, whisking to combine. Slowly add the flour, stirring as you add, so the batter becomes smooth.
- Heat a 10-12" skillet over medium heat. Add a little butter to coat the pan
- Add approximately 1/2 cup of batter to the pan and swirl it around to coat the pan -- If you are adding in more ingredients, sprinkle them over top of wet batter now. Cook the pancake over medium heat until it is a little dry on the top and releases from the pan. About 2-3 minutes.
- Flip the pannenkoek and cook for 1-2 minute on other side, until slightly golden.
- Remove it from the plan and place on a plate. Repeat the process while until you've used all your batter. You can keep them warm in the oven while you finish!