When we lived in Amersfoort, one of our favorite haunts was the nearby Kabouterhut.
Less than a mile from our house and in close proximity to the Amersfoort zoo, it couldn’t have been more convenient. A ball pit, coin operated rides, high chairs, large bathrooms, and colorable kid menus with markers, it was ideal for family meals out.
Not to mention great pannenkoeken – a Dutch staple!
It goes without saying that there are no pannenkoeken restaurants in Georgia, where we’ve been living for almost a year now.
The lack of Dutch food here has required my doing a bit of a turnaround. Instead of gathering imitation recipes of some of my favorite American foods, I’m now gathering imitation recipes of some of my family’s favorite Dutch foods.
A little more than 8 years after posting my first recipe to the blog, it is my pleasure to present you with my very own recipe for Dutch pancakes (pannenkoeken).
For those of you unfamiliar with pannenkoeken, imagine a French crepe and an American pancake having a love child. In other words, you’re in for a treat.
Bonus: they’re super quick and easy to make.
- 1 cup flour
- 2 cups milk
- 3 eggs
- 1 tbsp sugar
- 1 tbsp butter, melted
- Combine flour, milk, eggs, sugar, and melted butter until smooth.
- Coat a large pan with oil (I love Chosen Foods avocado oil spray).
- Spoon batter into the pan until a thin layer coats the bottom and cook over medium-low heat. Cook for about 1 minute.
- Flip when the color of the batter darkens and bubbles form. Cook for about 1 more minute.
- Remove from pan.
- Repeat until you run out of batter.
- Serve immediately
- You can add cheese slices, mushrooms, bacon slices, etc during cooking for a more savory pancake
- Best with schenkstroop (though maple syrup will do)
- Optional: dust with powdered sugar
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