Dutch Pannekoeken

Let's start by clarifying that this is not at all the same as a "Dutch Baby" pancake. This pancake is cooked entirely on the stovetop, and has more in common with the French crêpe than the puffy, popover type of pancake. It is notable for its silky texture, which is derived from beaten egg and not a chemical leavener, and famous for the variety of fillings and/or toppings, both sweet and savoury.

Yes, fillings and/or toppings. At it's most simple, the pancake is topped with the ingredients of choice after cooking, but there are other versions that require you to cook the fillings right into the pancake. The ones with fillings are accomplished by laying the (paper thin) filling ingredients in a single layer on the raw side of the pancake while the first side cooks, which then sink a bit into the batter until the pancake is flipped, and they cook right into it. Some recipes call for adding a little extra batter once the fillings have been laid, but this makes a much thicker pancake, and you don't get to see the various toppings at the end.

We're big fans of savoury toppings, so that's my usual go-to, but you can of course also deploy syrup or even the classic combination of a dusting of confectioner's sugar and a squeeze of lemon.

If you're making them filling-style, you should precook any fillings that will take longer than a few minutes in a hot pan to cook, or they might still be partially raw when the pancake is finished. Thinly sliced mushrooms don't need to be precooked, but bacon probably should be.

This recipe makes two large pannekoeken, which is perfect for two people. Double, or even triple the recipe if you're cooking for more (and keep the finished ones warm in the oven until ready to serve).

It's a good idea to pre-warm the plates so that the pancakes don't go cold the instant they're plated.

Dutch Pannekoeken

Serves 2

1 egg, beaten
250 mL milk
1 cup flour
pinch of salt

butter for frying

Toppings of your choice (sausage, mushrooms, cheese, in this case)

In a large mixing bowl, beat the egg until very frothy. I use a whisk, but you could use a food processor or blender, too. Slowly add in the milk, continuing to whisk, and then slowly whisk in the flour and salt. Unlike most pancake recipes, where you need to be careful not to overmix or risk toughness, you can beat these ones until your arm tires, if you like, as long as you add the ingredients in the right order.

You can make the pannekoeken right away at this point, or you can let the batter rest a bit (good time to take a shower, for example, or even just use the time to prepare your toppings).

When you're ready to cook, heat a large, non-stick skillet over medium heat. Add a little butter (a couple of teaspoons or so is fine) and swirl it around to slick the bottom of the skillet. Add half the batter, and swirl the pan again to distribute the batter to the edge of the pan.

If you are filling your pancakes, as opposed to topping them after they're cooked, now is the time to lay your ingredients in a single, sparse layer over the wet surface. Continue to let the pancake cook a few minutes until the bottom is nicely dark golden brown, and then flip to cook the other side. When the second side is also done, flip the pancake onto the plate so the filling is showing. Here's one made filling-style, with ham, mushrooms, and green onion. It's not quite as pretty, but it's just as delicious (cheese was added post photography):



Otherwise, simply slide the plain pancake out without flipping it again and, if topping, arrange your topping ingredients immediately.



Serve, or keep warm whilst you cook the other pancake.

Update! These also make an incredible base for fried chicken and gravy...like chicken and waffles, but without the need for a waffle iron.