The Farmer’s Breakfast Pannekoeken

We thought breakfast burritos—why not breakfast pannekoeken.  You load it with scrambled eggs and whatever goodies fit your fancy. 

  1. Make a cheese sauce.  Place one tablespoon of all-purpose flour in a small pan.  Measure one cup of milk.  Drizzle a little of the milk into the flour and stir to make a paste.  Add the rest of the milk, a little at a time, stirring after each addition.  Stir in 1/4 teaspoon salt.  Heat to simmering over medium heat, stirring frequently.  Stir in 1 1/2 cups grated cheddar cheese until melted.  Remove from heat.
  2. Make a 12-inch pannekoeken from a recipe or with our pannekoeken mixes.  While your pannekoeken is baking, cook the eggs.
  3. Scramble the eggs.  Ten eggs will load up a 12-inch pannekoeken and make six to eight servings.  We added 1/2 cup chopped ham.  You may also add crumbled bacon, sautéed onions, or cooked bell peppers.
  4. Assemble your pannekoeken.  Spread the scrambled eggs in the hot pannekoeken.  Top with sour cream or salsa if desired.  Drizzle with warm cheese sauce.