Dutch Pancake Recipe (Pannenkoeken)

Growing up we regularly had Dutch pancakes for breakfast in the weekend. My dad used to make those as it was probably the only thing he knew how to make. We always loved having a giant stack of pannenkoeken and they were probably even better the next day!

Course Breakfast

Cuisine Dutch

Keyword eggs, flour

Prep Time 5

Cook Time 30

Total Time 35

Servings pancakes

Calories 126

Author Simone

Ingredients

200 gr flour
2 eggs
500 ml milk
pinch salt
butter for baking
2 tbsp sugar if making sweet pancakes

Metric - Us customary

Instructions

Add flour, salt (and sugar if you're using that) into a large mixing bowl. Break the eggs into the middle of the dry ingredients and mix with a whisk.
Slowly pour the milk into the mix and whisk until you have a smooth batter.
Leave the batter to stand for a bit before you start baking.
Heat a pan on medium high heat and add a spoonful of the batter. Swirl the pan around to spread the batter thinly around the pan. Bake until the top starts to dry, then flip the pancake over and bake the other side briefly.
Transfer to a plate and repeat the proces until all batter is used.

Notes

Storing: You can store the pancakes covered in the fridge for up to three days. Reheating can be done in a skillet or the microwave. I love eating them both cold or warm.

Nutrition