Pannenkoeken (Dutch Pancakes)

Last updated: Sunday July 03, 2016

Makes 4 – 5 Pancakes (10 inch)

Summary
This is the traditional recipe for Dutch pancakes (thin, large pancakes, mostly covered with a range of ingredients).

The key in making these kind of pancakes is knowing the right order of the ingredients.

A nice sweet pancake is apple with cinnamon. Theo an Nancy like this pancake with golden raisins. Also apple and rasins is another great combination.

To make natural pancakes skip Step 9, when making a covered pancake (with ingredients) skip Step 10.

Ingredients

2        -        Cups           Flour (sieved)

1        -        Tsp             Salt

1        -        -                 Egg (Slightly Beaten)

2        -        Tsp             Yeast

15      -        Oz               Milk

~ 40   -        Grams         Butter (for the pan)

½       -        Cup            Golden Raisins
  1. Dough - Mix the flour and the salt.
  2. Make a small hole in the mixture to pour in the egg
  3. Mix the yeast with a small amount of the lukewarm milk, and pour it in the hole together with half of the (lukewarm) milk.
  4. Mix with a spatula from the middle (the hole) until you get a smooth, liquid dough which is a bit thick.
  5. While still stirring, add the rest of the milk bit by bit. Slowly keep stirring until you retain the smooth texture (it should drip from the spoon like a string).
  6. Cover the bowl with the dough in it with some cling foil and let the dough rise at a warmer place for about an hour. The next steps are per pancake.
  7. Baking a half-done pancake - Put some butter in a low pan (with a handle) with a middle heat. When the butter is hot (and slightly browned) add about a quarter or a fifth of the dough and quickly spread it around the entire surface of the pan. The cake should be thin, but thicker than a crepe.
    Don’t lift the cake before the top is dried and is slightly yellow
  8. Get a long, thin spatula to lift the cake up and have a look at the bottom side. When the cake is beautifully browned turn the cake with the spatula, or (if you can) by throwing it up, and turn off the heat.
  9. Finishing the pancake with ingredients - If you want a natural pancake, skip this step. When the batter is poured into the pan, sprinkle in optional ingredients such as apple pieces with cinnamon or raisins.
  10. Finishing the pancake as natural - If you don’t want to put ingredients on the pancake turn the heat up until also the bottom side is done, and serve with syrup or fruit preserves.

                                                                                                                                                                                               
Time:             30 Minutes Total
Yield:             5 – 6 Pannenkoeken (Pancakes)
Theo and Nancy had Pannenkoeken like these at Kinderdijk in the Netherlands.