Pancakes (Dutch Pannenkoek)

The Dutch pancake, Pannenkoek, is a thin pancake that can be served sweet or savoury. There are so many ways to enjoy this easy treat for breakfast or a fun snack. A pannenkoek (plural pannenkoeken and pannekoek in Old Dutch) is a pancake that comes from the Netherlands. They are typically large, whole-pan size and are much thinner than a traditional American pancake (but not quite as thin as a French crêpe). (And definitely don't confuse these guys with the Dutch Baby, which isn't even Dutch). Pannenkoeken are made from a simple batter of eggs, milk, flour, and a bit of kosher or sea salt. (Traditionally you would often find them using buckwheat flour, however not so much anymore). They can be eaten plain with a dark, thick apple syrup, called stroop and powdered sugar. But, you will often find them filled as well. The fillings can be sweet or savoury. Thinly sliced bacon, apples, cheese, or raisins are most common. But feel free to get a little crazy. We loved the combo of mushrooms and bacon, Gouda and apples, apples and raisins, bacon and cheddar. You get the picture. While with French crêpes, the fillings are wrapped into the pancake, with pannekoeken, the fillings are typically added to the batter during cooking. With a pancake so large, the question might come up, how should you dive in? Traditionally these Dutch pancakes, filled or not, are rolled and then eaten. Slice them and use a fork and knife if you're feeling civilized, or just grab a bite if you're eating them on the go.

Batter:
2 eggs
2 cup milk
½ tsp. kosher or sea salt
2 cup all-purpose flour, unbleached
butter, for cooking

Optional Add-Ins:
chopped bacon, thinly sliced
mushrooms, thinly sliced
shredded cheese
apples, thinly sliced
raisins
cinnamon sugar

In a large bowl, beat the egg until slightly foamy. Add the milk and kosher or sea salt, whisking to combine. Add the flour, slowly, whisking as you add, until the batter is smooth.

Heat a 10" skillet over medium heat. Add a little butter to coat the skillet.

Add ½ cup of batter to the pan and swirl it around to coat the pan. (If using add-ins, sprinkle them over top of the wet batter.) Cook the pannekoek over medium heat until it is just getting dry on the top and releases from the pan, 2-3 minutes.

Flip the pannenkoek and cook for 1-2 minute on the second side, until lightly golden.

Remove the pannenkoek from the plan and place on a platter. Keep your stack of pannekoeken warm in a warm oven while you coat the skillet again with butter and cook up the rest of the batter.

Makes 4 servings.

Cook's Notes:  Leftover pannenkoeken keep well in the refrigerator for up to 2 days.