Pannenkoek

Start your morning right with a Pannenkoek, a traditional Dutch pancake. These pannenkoeken are easily made with just a small handful of pantry staples. Nothing beats home made pancakes!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: European

Servings:

Calories: 336kcal

Author: Tristin - Home Cooked Harvest

Ingredients

2 large eggs
1 teaspoon olive oil
2 cups milk
pinch of salt
2 cups all purpose flour
oil or butter for pan

Instructions

In a large mixing bowl, beat the eggs with a whisk or fork. Whisk in the milk. Slowly add in flour, whisking continuously. The batter should be very smooth. Cover the bowl with plastic wrap and set aside on counter for at least 30 minutes.
Once 30 minutes is up, put a 10-12 inch skillet over medium heat. Add the butter or oil to the skillet.
Scoop about 1/2 cup of batter into the pan. Tilt the pan around to coat the entire bottom of the pan with a very thin layer of batter. Add toppings like ham, cheese or cooked bacon now.
Flip over the pancake once it starts to look dry on top, after about 2-3 minutes. Continue cooking for 1-2 minutes until the pancake is golden brown on both sides. Continue this process with all of the batter.
Serve with toppings.

Notes

Let batter rest. Make sure to let the batter rest for at least 30 minutes at room temperature before making pancakes for best results.
Make them lactose free. Substitute the milk out for a lactose free version. Oat milk, soy milk, almond milk, coconut milk or cashew milk would all work really well.
Cinnamon & sugar. You can add cinnamon (1/2 teaspoon) or sugar (2 teaspoons) to the pancake batter.
Warm or cold. Serve them warm or cold for breakfast, a snack, lunch, or dinner.
Flour. Substitute up to 50% of the flour for buckwheat flour.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition