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. They are great with only syrup and sublime with toppings.
You can make them from scratch or save time with a mix. While it’s handy to make them in a pannekoeken pan, you can make them in a rounded skillet if it has gently rounded sides and a very good nonstick surface.
Peach Pannekoeken Recipe
1/4 cup butter
3 large eggs
1/8 teaspoon salt
3/4 cup milk
3/4 cup all-purpose flour
5 or 6 medium peaches, peeled and slices
peach syrup (optional)
Preheat your oven to 425 degrees.
- Place one-half cube of butter in a pannekoeken pan or an eleven-inch ovenproof skillet with rounded sides.
- Place the pan with butter in the oven to heat the pan and melt the butter. Remove the pan when the butter is melted but not scorched.
- Whisk the eggs, salt, milk, and flour in a medium bowl until it is nearly smooth.
- Once the pan is hot and the butter melted, remove the pan from the oven. Do not scorch the butter. Pour the batter into the hot pan and put it back in the oven to bake.
- The pannekoeken will rise in the oven. Bake for 11 to 15 minutes, until the top edges just begin to brown.
- Remove from the oven and slip the pannekoeken from the pan onto a large cutting board.
- Spread peaches in the pannekoeken, drizzle with the optional syrup, and top with whipped cream. Cut into slices and serve immediately.