How to Make Easy Pannekoeken

Pannekoeken are easy—as easy as a pancake. In fact, there is less prep time than with pancakes—mix the batter and stick it in the oven. (In our test kitchen with the ingredients sitting on the counter, we were 2 1/2 minutes to the oven.) They are great without toppings and sublime with toppings.

No matter how you top your pannekoeken, there are several easy steps that make them almost foolproof:

1. Place one-half cube of butter in a Dutch Baby pan or an ovenproof skillet with rounded sides.
2. Preheat your oven to 400 or 425 degrees depending on the recipe. Put the rack in the center, not the top, shelf. When you turn the oven on, place the pan with the butter in the oven. When the oven reaches 250 degrees the butter should be melted. Remove the pan from the oven.
3. Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk in the flour until nearly smooth. Your batter is now ready.
4. Pour the batter into the pan. Cover with toppings if desired.
5. Bake. Serve hot.

Be sure and use a whisk for mixing. A whisk will remove the lumps much quicker than a spoon or spatula. This is a perfect task for the Mister Twister Whisk.

Pannekoeken makes an excellent canvas for your imagination. Here are some suggestions to get you started. You can make these recipes in an ovenproof skillet but they are more fun with a quality, classy Dutch baby pan.

• Traditional Pannekoeken
• Apple and Bacon Pannekoeken
• Gluten-free Dutch Pannekoeken
• Blueberry and Cream Cheese Pannekoeken
• Strawberry Banana Pannekoeken
• German Apple Pannekoeken
• Apple and Bacon Pannekoeken
• Autumn Apple Pannekoeken
• Fruit-Filled Pannekoeken
• Chocolate Banana Cream Pannekoeken
• Fresh Strawberry Cream Cheese Pannekoeken
• Sausage, pears, and dried cherries
• Traditional (with sautéed apples in brown sugar and cinnamon)
• Apples and sausage
• Blueberries and cottage cheese
• Bananas and pecans
• Peaches and honey raisin sauce

We hope this is enough to get your imagination rolling.

When we lived in Minnesota there was a chain of pannekoeken restaurants. They served these Dutch pancakes with all types of toppings, some cooked into the batter but often used as toppings after the pancake is baked.

Apples are the classic complement to pannekoeken. They can be cooked in the batter, sautéed, made into a compote, or simply sliced thinly and used as a topping. But meats, cheeses, and vegetables work also, especially for a dinner or lunch dish. When made with meats or vegetables, leave them as they are or drizzle them with a white sauce, a cheese sauce, or syrup.

• For classic pannekoeken use a Dutch baby pan. Get your own Dutch baby pan.
• Perfect Pancakes deserve great syrups. Discover the Best

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