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. Click for the recipe