Easy Dutch Pannenkoeken from Scratch
The best basic recipe for fluffy pancakes: easy, fast and always a success. Including tips, variations, and storage tips.
Ingredients
- 4 cups all-purpose flour
- ⅛ teaspoon salt
- 3 eggs
- 4 cups milk
- butter or oil for frying
Ingredients you need per step are listed below the step in Italic
Instructions
- Sieve the flour into a large bowl and add the salt.4 cups all-purpose flour, ⅛ teaspoon salt
- Make a well in the middle and crack the eggs into it.3 eggs
- Pour in the milk little by little. Mix well until it is a smooth batter.4 cups milk
- Let the batter rest for 15 to 30 minutes.
- Heat some butter or oil in a frying pan.butter
- Pour a soup spoon of batter into the pan. Turn the pan so that the batter spreads well.
- Bake for 1 to 2 minutes, until the top is dry. Turn the pancake over and bake the other side for another minute.
- Repeat this until all the batter is used up.
NOTES
1. Pannenkoeken tips
- Why does the first pannenkoek often fail? Your skillet is not hot enough. Wait a moment before you start.
- How do you prevent lumps? Add the milk slowly and keep mixing well. Sift the flour beforehand.
- What if my pancakes stick? Use some extra butter or oil in the pan.
- How do they become nice and fluffy? Always let the batter rest before you start baking.
- Fried pancakes should be kept warm on a plate covered with aluminum foil in a low oven at 210 °F (100 °C).
- Sweet: Syrup, icing sugar, fresh fruit, apple, Nutella, lemon curd
- Savory: Bacon (traditional pannenkoeken met spek), cheese, ham, mushrooms with onion, salmon, goat cheese with honey.
- Healthy: Make them with whole wheat flour. Fancy something different? Then try my spinach pancakes. Delicious and healthy!
- Party? Make small pancakes and serve with all kinds of different toppings!
- Refrigerator: Let cool well and store in a sealed container. They keep for 2 to 3 days.
- Freezer: Store separately or per portion. They can be stored for up to 3 months.
- Reheat: In the microwave (15 to 20 seconds) or briefly in a dry pan.
Nutrition
Calories: 657kcal | Carbohydrates: 109g | Protein: 25g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 217mg | Fiber: 3g | Sugar: 12g | Vitamin A: 579IU | Iron: 6mg
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