Discover the Delicious World of Pannekoeken: Two Unique Recipes for Fluffy and Thin Variations

Many years ago, there was a restaurant in nearby Rochester, Minnesota that served Pannekoeken. Their TV commercials featured waitresses dressed in dirndls who ran through the restaurant, yodeling out, “Pannekoeken, Pannekoeken!” as they hurried to deliver the Pannekoeken while it was still puffy. While you could order other food there, you didn’t get to see the waitresses do that unless you ordered a Pannekoeken. You can imagine most kids really wanted to order a Pannekoeken as a result!

When I saw the Pannekoeken pan at Norsland Lefse, I knew I had to finally make my own! In researching Pannekoeken, I found that there were actually two types of the delicacy—a puffy oven pancake that is kind of a cross between a pancake and a popover, and thin pancakes not quite as thin as crepes which are baked in a pan on top of the stove and served rolled up with jam, Nutella or other fillings.

The reason for part of this is that the puffy Pannekoeken was actually called Deutsch Pannekoeken originally. “Deutsch,” which means German, was erroneously changed to “Dutch” over time.

For this Dutch Pannekoeken to rise in the oven you need a very hot pan and oven. If you beat the egg whites separately and then fold into the batter, more air is incorporated into the batter. Letting the batter sit for a time allows the gluten to develop which traps the air into the batter. Having the eggs and milk at room temperature helps the eggs to beat up better and keeps the pan hotter as you add the batter to the pan.

Below is the recipe for my bacon/apple version of Dutch Pannekoeken with step-by-step photos. Variations include adding a teaspoon of extract to flavor the batter and topping it it with fresh fruit and whipped cream when finished. Lemon extract with fresh blueberries makes a particularly tasty version!

Dutch (German) Pannekoeken Recipe

Ingredients:

• ¼ cup butter
• 3 large eggs, separated
• ⅛ teaspoon salt
• ¾ cup milk
• ¾ cup flour
• powdered sugar
• toppings off your choice

Directions:

Step 1: Place the eggs and milk on the counter and allow them to come to room temperature.

Step 2: Separate the eggs, place the whites in a medium sized bowl and the yolks in a large mixing bowl.

Step 3: Whip the egg whites well with an electric hand mixer to incorporate air into the whites; set aside.

Step 4: MIx egg yolks, salt and milk. Gradually mix in flour until smooth.

Step 5: Fold the egg white into the batter gently with a spatula.

Step 6: Let the mixture rest at least 30 minutes to give gluten time to develop.

Step 7: Preheat the oven to 425 degrees with the Pannekoken pan in the oven.

Step 8: Take the pan out of the oven and add the ¼ cup of butter carefully to the hot pan.

Step 9: Quickly replace the pan into the oven and let the butter melt. Do NOT open the oven to check on the butter—rather watch through the oven window.

Step 10: When the butter is totally melted, remove from the oven and quickly add the batter.

Step 11: I also quickly added crisp bacon bits that I had cooked ahead of time, cooked apple slices and cinnamon sugar.

Step 12: Quickly replace in the oven and bake for 15 to 18 minutes until golden brown. Do NOT open the oven while its baking.

Step 13: Remove from the oven, sprinkle with powdered sugar and serve quickly. The Pannekoken will fall as it cools.

Check out the step-by-step pictures below.

1. Whip egg whites with an electric mixer.

2. Mix other batter ingredients together.

3. Fold the egg whites into the batter.

4. Preheat the oven with the pan in it to 425 degrees and then remove and place butter in the pan.

5. Return to the oven until butter is melted.

6. Quickly pour batter in the pan.

7. Sprinkle previously cooked bacon crumbles, sliced canned apples and cinnamon/sugar mixture over the batter and quickly return to the oven.

8. Bake without peeking in the oven for 15 to 18 minutes.  When golden, remove from the oven.

9. Slide the Pannekoeken out of the pan onto serving plate.

10. Sprinkled with powdered sugar, cut and serve.

The other type of Dutch Pannekoeken actually comes from the Netherlands. After making the puffy Pannekoeken, I decided to also try this thin version of Pannekoeken.

The same pan can be used, but with this recipe a very thin batter is poured into a heated, buttered pan and cooked on the stovetop. Finished Pannekoeken are stacked on a plate and covered with another plate to keep warm while you bake the rest. They are spread with jam (Lingonberry is a Norwegian favorite), Nutella or the traditional brown or white sugar.

Dutch (Netherlands) Pannekoeken Recipe

Ingredients:

• 2 large eggs
• 1 ¼ cups whole milk
• 1 tablespoon butter (melted)
• 1 tablespoon vanilla extract
• 1 cup whole wheat flour
• ¼ teaspoon salt
• ½ teaspoon baking powder
• 1 tablespoon melted butter to brush on pan
• Toppings —¼ cup sugar (brown or white) or jam or Nutella as desired

Directions:

Step 1: Beat eggs in a mixing bowl.

Step 2: Add milk, butter and vanilla extract.

Step 3: Slowly stir in the flour, salt and baking powder. Whisk to combine. The batter will be very thin

Step 4: Heat the Pannekoeken pan over a medium heat for four minutes.

Step 5: Brush pan with a thin layer of melted butter.

Step 6: Pour ¼ cup of the batter onto the pan, swirling the skillet to spread the batter evenly.

Step 7: Cook the Pannekoeken until golden and set on the bottom (about 2–3 minutes). The top of the Pannekoeken will look dry.

Step 8: Use two spatulas to flip it and cook for 1–2 minutes longer. The Pannekoeken will be very thin, but not as thin as crepes.

Step 9: Place the baked Pannekoeken on a dinner plate and cover with another upside down to keep the Pannekoeken warm as you cook the rest Lightly butter the pan each time.

Step 10: Spread with jam or Nutella or sprinkle with sugar. Roll up to serve.

Check out the step-by-step pictures below!

1. Whisk the dry ingredients into the mixed wet ingredients.

2. Brush butter in the pan.

3. Add 1/4 cup of batter to the pan.

4. Swirl the pan to spread the batter evenly.

5. Flip using two spatulas when the bottom is golden at the top looks dry; then cook a minute or two longer before removing from the pan.

6. Spread jam, Nutella, or sprinkle sugar on the Pannekoeken and roll up to serve.

7. Close up showing how thin the Pannekoeken is.

Each of the Pannekoeken recipes will provide you with a tasty breakfast treat. Whether you choose the fluffy oven baked German Deutsch Pannekoeken or the thin stovetop, crepe-like Dutch Pannekoeken from the Netherlands, I’m sure you’ll enjoy making Pannekoekens!

Now I just need to get my dirndl on and start practicing my yodel so I can serve my Pannekoeken properly!