Pannenkoeken (Dutch Pancakes)

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Pannenkoeken

Pannenkoeken (literally translates to pancakes) are Dutch pancakes. They are very similar to French crepes, but they are thicker and sturdier and usually served rolled up, with just a sprinkling of sugar. One of my fondest childhood memories is of my Dutch-born dad standing in the kitchen, making us big, thick pannenkoeken sprinkled with lots of sugar. My Pannenkoeken are smaller and are made with whole-wheat flour. I use brown sugar because it adds flavor in addition to sweetness. If you use all-purpose flour in this recipe, you can probably use just 1 cup of milk, since white flour absorbs less liquid. You’ll know the batter is right if it spreads easily in the skillet.

Makes 10 pancakes

Total time: 20 minutes
Prep: 10 minutes
Cook: 10 minutes

Ingredients
1 cup white whole-wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
2 large eggs
1 1/4 cups reduced-fat milk
1 tablespoon melted unsalted butter
1 tablespoon pure vanilla extract
Nonstick cooking spray (about 1 teaspoon added oil)
1/4 cup (packed) brown sugar for sprinkling

Directions
1. In a medium bowl, whisk together flour, salt and baking powder.

2. In a medium bowl, beat eggs. Add milk, butter, and vanilla. Slowly stir in flour mixture. Whisk to combine.

3. Heat a 6-inch skillet over medium heat, about 4 minutes (cut frying time in half by using 2 skillets simultaneously). Spray with nonstick spray. Pour about 1/4 cup batter onto skillet, swirling the skillet to spread evenly. Fry until golden, 2-3 minutes – you’ll know it’s time to flip when the edges start separating from the skillet:

4. Carefully flip, using two wide spatulas. Fry 1-2 more minutes on the second side, until golden:

5. Transfer to a dinner plate. Sprinkle the hot pancake with brown sugar, roll up, and serve. Just like crepes, pannenkoeken can be made in advance – cook the entire batch, keep piled on a baking sheet, then briefly warm in a hot oven, loosely covered with foil so they don’t dry out, before sprinkling with sugar and serving.

Nutrition per pancake
Calories 116.0
Total Fat 3.4 g
Saturated Fat 1.4 g
Cholesterol 42.5 mg
Sodium 169.6 mg
Total Carbohydrate 18.6 g
Dietary Fiber 1.6 g
Sugars 8.9 g
Protein 3.9 g
Weight Watchers Points Plus: 3 points


More Healthy Recipes:
Greek Yogurt Pancakes
Leftover Oatmeal Pancakes