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Dutch Pancakes

These days I make American pancakes sometimes on a Saturday morning and Dutch Pancakes sometimes for lunch during the week, when the kids have a day off. They experiment with different kinds of toppings.

Course Side Dish
Cuisine Dutch
Keyword Dutch Pancakes, traditional Dutch food, traditional Dutch recipe, traditional Dutch Recipes
Prep Time 10 minutes
Cook Time 5 minutes
Servings 8 people

Ingredients

  • 1 1/2 cups flour
  • 3 eggs
  • 1/2 tsp salt
  • 3 cups milk
  • 1/2 tsp butter for frying every pancake

Instructions

  1. Whisk all the ingredients (except the butter) in a big bowl. The batter is more liquid than the American pancake batter.

  2. Melt 1/2 tsp butter in a frying pan. Swirl around 1 ladle of pancake batter. Heat on low heat until the top of the pancake dries up. Flip the pancake until it's golden brown on both sides.

  3. The toppings are endless. If you choose for a savory option with bacon, chicken or vegetable, be sure to fry everything beforehand. See topping options under "NOTES".

Recipe Notes

Sweet Pancake Toppings:

  • sliced apples (fry them in the pan first and add the batter on top)

The toppings below you can add after the pancake is ready or serve toppings in separate bowls, so everyone can choose. Pancake Party, anyone???

  • banana
  • mango 
  • yogurt 
  • raisins
  • any kinds of jam or fruit compote
  • whipped cream
  • ice cream
  • chocolate spread
  • "appelstroop"

Savory Pancake Toppings:

  • ham or bacon
  • cheese - brie - gorgonzola - goat cheese (with drizzle of honey)
  • spinach
  • pine nuts - almonds slivers - cashews
  • smoked chicken - deli chicken or turkey
  • fried egg
  • smoked salmon
  • onion - bell pepper - zucchini

I usually fry the bacon/ham or vegetables in the pan first, pour the batter over them until the top is dry, flip the pancake and add cheese so it can melt. When the pancake is on the plate, then I put nuts on top and a drizzle of honey.

Smakelijk eten!!!