Pannenkoek (Dutch Pancake)

Ingredients

• 2 eggs
• 16 oz milk
• 0.5 tsp salt
• 2 c unbleached all-purpose flour
• butter (For coating the skillet before cooking each batch.)
• bacon (Chopped and thinly sliced; optional filling.)
• mushrooms (Thinly sliced; optional filling.)
• 0.25 tsp shredded cheese (Optional filling.)
• apples (Thinly sliced; optional sweet filling.)
• raisins (Optional sweet filling.)
• cinnamon sugar (Optional sweet filling or topping.)

Steps

1. 1

   In a large bowl, beat the eggs until slightly foamy.

2. 2

   Add the milk and salt to the eggs, whisking to combine.

3. 3

   Add the flour slowly, whisking continuously as you add it, until the batter is smooth.

4. 4

   Heat a 10-inch skillet over medium heat. Add a little butter and swirl or brush it around to coat the skillet.

5. 5

   Add ½ cup of batter to the skillet and swirl the pan so the batter coats the surface. If using add-ins, sprinkle them over the wet batter.

6. 6

   Cook the pannenkoek over medium heat until the top is just becoming dry and the pancake releases from the pan, about 2–3 minutes.

7. 7

   Flip the pannenkoek and cook the second side for 1–2 minutes, until lightly golden.

8. 8

   Remove the pannenkoek from the pan and place it on a platter.

9. 9

   Keep the stack of pannenkoeken warm in a warm oven while you coat the skillet again with butter and cook the remaining batter, repeating the process.

Notes

Plain pannenkoeken may be served with dark, thick apple syrup called stroop and powdered sugar. Leftover pannenkoeken keep in the refrigerator for up to 2 days. The source lists optional fillings without quantities; use them according to preference.

Nutrition per serving

• breakfast
• snack
• vegetarian base
• sweet or savory
• stovetop
• pan-fried
• Dutch
• make-ahead friendly