Pannekoeken or Dutch Pancake Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

2 eggs

2 cups milk

2 cups flour (substitute some amount of buckwheat. No more than 25% buckwheat).

2 pinches salt

(2 tbsp sugar for sweet pancakes)

OPTIONAL SAVORY TOPPINGS

shredded cheese (pepper jack, gouda, white cheddar, or colby-jack)

sliced ham

bacon

chopped onions

asparagus

spring onions

sliced pimento

pineapple

OPTIONAL SWEET TOPPINGS

sliced strawberries

sliced apple rings

sliced pear

sliced peach

blackberries

banana

whipped cream

ice cream

Directions

Beat the eggs in a large pouring bowl.

Add the milk and mix together with a whisk.

Combine the flour and salt to the batter, mixing until incorporated but still slightly lumpy.

Prepare toppings, ie. slice the ham, shred the cheese, fry the bacon, sautee the onions, etc.

Place a 12" nonstick frying pan on a medium burner with 1 tablespoon butter.

Pour about 1 cup of batter over the melted butter to cover the bottom of the pan.

Add filling ingredients such as ham, asparagus, bacon, onion, pineapple, etc.

Shake the pan gently from side to side to loosen the pancake as it cooks.

Look for tiny bubbles appearing and the edge of the pancake to start browning and drying (about 3-5 minutes).

Flip the pancake and cook on the other side for about 3 minutes.

If adding cheese, flip the pancake again and spread shredded cheese on top and turn down the heat to low while the cheese melts (about 3 minutes).

Plate and add any additional toppings.

Notes

First try: too much buckwheat, too thick, not crispy enough.

Solution: reduce buckwheat % to 25%, use thinner batter, cook at actual medium on cast iron.

Apples: cut too thin. Make thicker.

Nutrition

• Serving Size: 1
• Calories: 2437
• Total Fat: 63 g
• Saturated Fat: 29 g
• Unsaturated Fat: 28 g
• Trans Fat: 0 g
• Cholesterol: 563 mg
• Sodium: 1972 mg
• Total Carbohydrate: 379 g
• Dietary Fiber: 31 g
• Total Sugars: 114 g
• Protein: 96 g