Dutch
Pannenkoek
A Dutch pannenkoek is broad, thin, and tender, cooked in butter until lightly golden at the edges. Serve it warm with schenkstroop or a dusting of poedersuiker, as it would be at a Dutch kitchen table.
Watch it madeFood Wishes · 5:05
Ingredients
- All-purpose flour125g
- Whole milk300ml
- Large eggs2
- Fine salt1/4 tsp
- Unsalted butter, for frying25g
- Dutch schenkstroop or poedersuiker, to serve2 tbsp
Method
- Put the flour and salt in a mixing bowl and make a well in the center.
- Crack in the eggs and add about one third of the milk, then whisk from the center outward until a thick, smooth batter forms.
- Gradually whisk in the remaining milk until the batter is thin and pourable, with no lumps.
- Let the batter rest at room temperature for 15 minutes.
- Heat a wide frying pan or pannenkoekenpan over medium heat and melt a small knob of butter until it foams.
- Pour in a ladleful of batter and immediately tilt the pan so it spreads into a large, thin round.
- Cook for 1 to 2 minutes, until the top looks set and the underside is lightly golden with small brown spots.
- Flip the pannenkoek with a spatula and cook the second side for about 1 minute.
- Transfer to a warm plate and repeat with the remaining batter, adding a little butter to the pan for each pannenkoek.
- Serve warm, rolled or folded, with schenkstroop drizzled over the top or poedersuiker sprinkled on.
Common questions
Can I substitute the whole milk in pannenkoek batter?
Yes. You can use 2% milk, but the pannenkoek will be slightly less rich. For a dairy-free version, unsweetened oat or soy milk works best; avoid very thin plant milks, which can make the batter less tender.
How long should I rest the batter before cooking?
Rest the batter for about 15 minutes at room temperature. This lets the flour hydrate and helps the pancakes cook more evenly. If you rest it longer, stir before using, since the batter may thicken slightly.
Why is my pannenkoek tearing or sticking in the pan?
Usually the pan isn’t hot enough or there isn’t enough butter. Make sure the butter foams before adding batter, and use a wide nonstick or well-seasoned pan. Also, don’t flip too early; wait until the top looks set.
Can I make the batter or cooked pannenkoeken ahead of time?
Yes. Batter keeps covered in the fridge for up to 24 hours; whisk again before cooking and add a splash of milk if needed. Cooked pannenkoeken can be refrigerated for 2 days and reheated in a skillet or microwave.
What are the best ways to serve pannenkoeken?
Serve them warm, rolled or folded, with Dutch schenkstroop or a dusting of poedersuiker. They also pair well with apple slices, bacon, or cheese if you want a savory-sweet version.