Pannenkoek / Pannekoek is a Dutch pancake. Unlike the fluffy American pancakes that we know and serve, Pannenkoeken are usually larger and thinner (slightly thicken than crepes) and may incorporate slices of smoked bacon, apples or other fruits, or raisins. Plain ones are often eaten with white or brown sugar. The ingredients are flour, milk, and eggs. Beer may also be added to the mixture in order to give it a better flavour, but most of all it helps the batter rise.
The size and taste of a Pannenkoek can vary depending upon who is doing the cooking and what method they use. It can be as large as 12" in diameter, rolled out thin with most of the ingredients baked right into the batter. The thinner Pannenkoek can be rolled up to eat but most can be eaten just as they are.
Pannenkoeken Huis (Pancake house) is an institution in Holland. If pizza is to the Italians, pancake is to the Dutch. There are more than 250 Pannenkoeken Huizen in Holland. Many of these restaurants are found in historical city centres, nature reserves, historic buildings, windmills or farmhouses - part of the fun when visiting Holland! You do not go to a pancake house in Holland for breakfast. You are very lucky if you find one that operates in the morning. Instead Pannekoek is served as a main dish for lunch or dinner at a Pannenkoeken Huis. It's meal by itself.
Almost all of the pancake houses in Holland offer over 100 varieties of savory and sweet original Dutch pancakes. Every time I visit one, I struggle to decide on what to order. From apple with sugar and cinnamon, raisin with rum, pineapple with icing sugar, ham and cheese, mushroom ragout, chicken with satay sauce to bacon with stroop (a dark, thick syrup common in The Netherlands)..... there are endless combinations and toppings to go with your pancake. Just imagine if a crepe and a pizza had a baby.
Applepannenkoeken (Dutch Apple Pancakes with Caramelised Sugar) Recipe
Serves 2 (Makes 2 large pancakes or 4 small pancakes)
Ingredients
- 1 cup (200 g) flour
- 1/2 tsp baking powder
- A pinch of salt
- 2 eggs
- 2 apples (I use Granny Smith)
- Lemon juice
- Caster sugar
- Cinnamon sugar
- Butter
Method
- Peel and core the apples and slice them thinly. Turn them in lemon juice so they retain their color.
- Combine the flour with the baking powder and salt, and add enough cold water to make a thick batter. Stir in the eggs. Heat a little butter in a skillet and spoon in the batter.
- Immediately arrange the apple slices like tiles on top of the pancakes. Sprinkle with sugar and cook until the pancake is brown.
- Using a dinner plate or pot lid, carefully turn the pancake over so that the apples cook and the sugar caramelizes.
- Turn once again, sprinkle with cinnamon sugar and serve hot.