How to Make Pannenkoeken: Dutch Pancakes. Thin, Delicious, and Versatile.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness.

Add a pinch of salt to 250 grams of all purpose flour and sift it into a large bowl.

Add 500 milliliters of milk and 2 eggs plus 1 egg yolk to the flour and whisk until it forms a batter without lumps.

Cover the batter with plastic wrap and refrigerate for 15 to 30 minutes.

After resting, give the batter a quick whisk before cooking.

Melt butter in a nonstick skillet over medium heat, using a silicone brush to coat the bottom.

Pour one ladle of batter into the skillet, swirling to cover the entire pan.

Wait until the top looks dry before flipping the pancake.

Flip the pancake when the top is dry and little spots of brown appear on the bottom.

Transfer the pancake to a plate and repeat the process, adding more butter as needed.

For banana pancakes, slice a banana and place it in a bowl next to the stove.

Ladle in some batter and quickly add the banana slices to ensure they are enveloped in the batter.

Wait until the top dries and edges brown before flipping the banana pancake.

Cook bacon in the skillet until crispy, then remove it and place it on a paper towel-lined plate to drain excess grease.

Remove excess bacon fat from the skillet with a paper towel before adding more batter for the bacon pancakes.

Sprinkle crispy bacon on top of the batter in the skillet and let it cook until done.

Serve the pannenkoeken with keukenstroop or other toppings as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens