Dutch Pancakes
Dutch pancakes (pannenkoeken) are kind of a cross between an American pancake and a French crêpe. In the Netherlands pancakes are often eaten for dinner.
Servings Prep Time
10pancakes 5minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
10pancakes 5minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
Pancake Batter
Other tools
Instructions
  1. Mix flour, salt, sugar and cinnamon in a bowl. Make a little well in the middle and add the eggs and while whisking, add milk.
  2. Switch to using a hand blender and mix. Add the oil and mix till you’ve got a smooth batter. Cover the batter with plastic wrap and set aside at room temperature for 30 minutes.
  3. Put a frying pan on the stove at medium heat and add butter to a pan. Using a ladle, pour pancake batter into the pan. While pouring the batter, make sure you tilt the pan so you’ll cover the entire bottom of the pan and get a thin pancake.
  4. When the pancake starts to dry out on top the pancake can be flipped. Bake the pancake till golden on both sides.
  5. Continue baking pancakes till the batter is finished.
  6. Serve the pancakes hot or cold with any topping of your choosing. Put the topping on the pancake, roll it up and it’s ready to be eaten.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

  • Cinnamon and sugar in this recipe are optional.
  • The oil in this recipe is optional. Adding it will help prevent the pancake from sticking to the pan.
  • If you don’t have the time to let the batter rest 30 minutes you can bake the pancakes immediately after making the batter. Best results however is after waiting at least 30 minutes.