Pancakes come in all forms and sizes – from the airy American pancake served with butter and syrup, to the French crepes filled with fresh fruit or chocolate. Despite that, Dutch pancakes are still my all-time favourite because they work for breakfast, lunch, or dinner, and are extremely versatile. They remind me of my family dinners in the kitchen, teaching my younger brother to bake them, or camp reunions at “pannenkoeken restaurants” where I tried my first pizza-pancake.
These pancakes are the base for a simple and quick meal that’s also filling. Have them for breakfast with cheese, bacon, or syrup, or enjoy them for a later meal with some spinach, cream cheese, and broccoli. The best thing about them though, you only need three ingredients.
#SpoonTip: If you like it sweet, add some sugar or cinnamon to the batter, and if you like it savoury, add some spices on top of the cheese.
Dutch Pancakes
Ingredients
Instructions
Put the flour in a small bowl. Make a well in the center and put in the eggs. Stir a little to break the eggs.
Add the milk in small portions while stirring. If you add it all at once little clumps will form.
Melt some butter or heat some oil in a frying pan.
Fry the bacon until crispy for a bacon pancake, or some thin apple slices for an apple pancake.
Pour some batter into the pan. Use enough to cover the whole pan, give the pan a little twist to spread the batter evenly.
Flip the pancake when the top is dry. If you wanna be a real pro, don’t use a spatula.
Cover half of the pancake with cheese and fold if you want a cheese pancake. Fry for a few minutes and flip.
Fry for another minute or two and serve with your favorite toppings.