Dutch Pancake Batter for Sweet & Savoury Pannenkoeken
Dutch pancake batter makes thin, flexible pannenkoeken with crisp edges and a soft centre. Plain flour, eggs and milk create a simple base for syrup, bacon, Gouda cheese, apples or other classic toppings.
Servings
Ingredients
- 250 g plain flour
- ¼ tsp fine sea salt
- 3 eggs
- 600 ml milk
- 30 g unsalted butter melted, plus extra for the pan
Instructions
- Whisk the flour and salt together in a large bowl.250 g plain flour, ¼ tsp fine sea salt
- Beat the eggs with about one third of the milk, then whisk into the flour to make a thick, smooth batter.3 eggs, 600 ml milk
- Gradually whisk in the remaining milk, then add the melted butter. The batter should be thinner than American pancake batter but slightly thicker than crêpe batter.600 ml milk, 30 g unsalted butter
- Rest the batter for 15 minutes so the flour hydrates and the pancakes cook evenly.
- Heat a large frying pan over medium heat and brush lightly with butter. Add a ladle of batter and tilt the pan so it spreads into a thin, even layer.30 g unsalted butter
- Cook for 1–2 minutes until the underside is golden and the top is almost set, then turn and cook the second side briefly.
- Stack the pancakes on a warm plate and serve with sweet or savoury toppings.
Chef's notes
- You can replace the butter with sunflower or another neutral oil.
- For spekpannenkoek, cook a few thin slices of bacon in the pan first, then pour the batter over the bacon and cook as usual.
- For cheese pancakes, sprinkle grated Gouda over the pancake just after adding the batter so it melts into the top before turning.
- For sweet pancakes, serve with Dutch stroop, icing sugar, apple slices, cinnamon or a little melted butter.
- For apple pancakes, lay thin apple slices in the pan, pour the batter over them and cook a little more slowly so the apple softens.
- If the batter thickens while standing, whisk in 1–2 tbsp extra milk before cooking the next pancake.
Nutrition per serving
Calories: 185kcal (9%) | Carbohydrates: 27g (9%) | Protein: 7g (14%) | Fat: 6g (9%) | Saturated Fat: 3g (19%) | Sodium: 120mg (5%) | Fiber: 1g (4%) | Sugar: 4g (4%)
