The Perfect Pannenkoeken, Dutch Pancakes | Roger van Damme* | Cheflix

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added flavor.

Start by cracking 5 free-range eggs into a mixing bowl.

Add sugar to the eggs and mix immediately to avoid burning the yolks.

Add pudding powder to the mixture for flavor.

Incorporate a pinch of salt to enhance the taste.

Add a little oil, preferably vanilla oil, to the mixture.

Gradually add bread flour to the egg mixture.

Slowly pour in fresh milk while mixing to create a batter that shines.

Melt butter in a separate pan until just melted, avoiding overheating.

Add the melted butter to the batter and mix well.

Prepare the pan by heating it on low fire and adding a mix of oil and butter.

Once the pan is hot, pour in the batter and listen for the sizzle as it cooks.

Cook until the top of the pancake is solidified and the bottom is golden brown, about 2-3 minutes.

Use a palette knife to loosen the pancake from the pan.

Flip the pancake and cook until the other side is golden brown, about 1-2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens