A simple pannekoeken recipe that highlights the pancakes’ delicate texture and flavor. All they need is a sprinkling of brown sugar.
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 than dad’s 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 pannekoeken 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.