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BASIC PANNEKOEK
Pannekoek or Dutch pancake is a sweet or savoury style of pancake that originates from the Netherlands. They are larger and thinner than the fluffy American-style of pancake most commonly found around our breakfast tables. Try this recipe with your favourite fruit or omit the vanilla to make a savoury pannekoek.
Yield: Makes 6.
July 02, 2019
BASIC PANNEKOEK
Ingredients
- 2 cups milk (2%)
- 1 cup all-purpose flour
- 4 large eggs
- 2 tsp vanilla
- 1/4 tsp salt
- 3 tbsp canola oil
Directions
- Whisk together milk, flour, eggs, vanilla and salt until smooth.
- Heat 1 tbsp oil in a 10 inch non-stick frypan over medium-high heat. Pour 1/2 cup batter in frypan. Swirl frypan until it is coated on bottom with batter; cook until underside is golden brown, about 1 minute.
- Loosen edges of pannekoek with a spatula. Slide spatula under pannekoek and quickly flip it over; cook until underside is golden brown, about 1 minute.
- Gently slide pannekoek onto a parchment paper-lined large rimmed baking sheet.
- Repeat procedure with remaining batter, adding remaining oil as necessary.
- Pannekoek may be cooled and frozen for up to 1 month. If freezing, layer pannekoek with parchment paper in an airtight container.