We thought breakfast burritos—why not breakfast pannekoeken. You load it with scrambled eggs and whatever goodies fit your fancy.
- 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.
- Make a 12-inch pannekoeken from a recipe or with our pannekoeken mixes. While your pannekoeken is baking, cook the eggs.
- 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.
- Assemble your pannekoeken. Spread the scrambled eggs in the hot pannekoeken. Top with sour cream or salsa if desired. Drizzle with warm cheese sauce.