Pannekoeken: Authentic Recipe from the Netherlands

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.

(Optional) In a bowl, soak the raisins in hot water.

In the bowl of a stand mixer, combine the flour and salt, then add half the milk and the eggs. Beat until the batter is smooth and thin, then add the rest of the milk.

Add the melted butter to the batter and mix.

Cover the batter and let it rest in the refrigerator for at least an hour.

(Optional) Add the drained raisins to the batter.

Heat a pancake pan, add ½ tablespoon (5 g) of butter.

As soon as the butter has barely melted, remove the pan from the heat, pour in a ladle of batter and swirl the pan so that the entire surface is covered with a thin layer.

Put the pan back on the heat and cook the pancake carefully until the surface is dry.

Turn the crepe over and cook the other side for one to two minutes.

Repeat the process until the batter is used up.

Stack the pannekoeken and cover them with a cloth during cooking.

Serve the pannekoeken hot or warm, with a variety of sweet and savory toppings, such as appelstroop, peanut butter, cheese, compote, fruit jam, bacon or sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens