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.
- 1 cup white whole-wheat flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 2 large eggs
- 1¼ cups reduced-fat milk
- 1 tablespoon melted unsalted butter
- 1 tablespoon pure vanilla extract
- 1 teaspoon melted butter for skillet
- ¼ cup (packed) brown sugar
- In a medium bowl, whisk together the flour, salt and baking powder.
- In another medium bowl, beat the eggs. Add the milk, butter, and vanilla. Slowly stir in the flour mixture. Whisk to combine.
- Heat a 6-inch skillet over medium heat, about 4 minutes (cut frying time in half by using 2 skillets simultaneously). Brush with a thin layer of butter. Pour about ¼ 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:
- Carefully flip, using two wide spatulas. Fry 1-2 more minutes on the second side, until golden.
- Transfer the pannekoek to a dinner plate. Sprinkle with brown sugar, roll up, and serve.