to Make Easy Pannekoeken
“We had a free Black Friday pannekoeken breakfast at the store. Impressive. We lost track of how many people we fed but two of us using two ovens and four pans went through 13 dozen eggs. With 12 gourmet syrups to chose from, it was lot of fun.”
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
how you top your pannekoeken, there are several easy steps that make
them almost foolproof:
- Place one-half
cube of butter in a Dutch Baby pan or an ovenproof skillet with rounded
- 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
- 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.
- Pour the batter into the pan. Cover with toppings if desired.
- 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
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
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.