“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.”
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:
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.
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.