When I was a young kid, my best friend’s mom was from the Netherlands, and she used to make these pancakes on Sunday mornings if I slept over at my friend’s house. They were memorably delicious, and she often made them with grated apple added to the batter.
We’ve long ago lost touch, but I bet she’d be glad to know she left an indelible culinary impression on me.
I haven’t tried any variations to this, but I think adding grated apple or other fruit, or even peanut butter to the batter would make for a truly outstanding pancake.
There are many recipes for Pannenkoeken floating around, but this one is from the New York Times. Alter it to suit your taste.
Note that you’ll need an oven-safe 10-inch frypan for this recipe, preferably cast iron.
What you’ll need
- 3 large eggs, at room temperature
- 0.5 cups all-purpose flour
- 0.5 cups whole milk—room temperature
- 1T sugar
- Pinch of nutmeg
- 4T unsalted butter
- Optional toppings: syrup, jelly or jam, confectioners’ sugar or cinnamon sugar
What to do
Begin heating your oven to 425 degrees F.
Combine the eggs, flour, milk, sugar and nutmeg in a blender or with an immersion blender until very smooth. Lacking a blender or immersion blender, you could also mix by hand with a whisk.
When the oven’s ready, put the butter in a heavy 10-inch frypan and place in the oven so the butter melts. Just as soon as the butter’s melted (and before it burns, watch it!), carefully add the batter to the frypan and return it to the oven. Bake it for 20 minutes, until the pancake is puffed and golden. Lower the oven temperature to 300 degrees F and bake 5 minutes more.
Remove the frypan from the oven, then cut into wedges for serving. Note that it will gradually deflate as it cools.
Top with jelly, jam, syrup, or whatever sweetness you like best.