Pannenkoek
A large, thin Dutch pancake served as a main course.
A pannenkoek (Dutch pronunciation: [ˈpɑnə(ŋ)ˌkuk] ; plural pannenkoeken) or Dutch pancake is a style of pancake with origins in the Netherlands. It is larger and thinner than American or Scotch pancakes but not as thin as crêpes, and can be eaten as a main course, often served warm. Pannenkoeken are a popular choice for a child's birthday meal in the Netherlands and Belgium, and specialized pancake houses (pannenkoekenhuizen) are common in both countries.
- Origin
- Netherlands
- Also found in
- Belgium, South Africa, Indonesia
- Typical diameter
- Up to a foot
- Common toppings
- Bacon, apples, cheese, raisins, treacle, appelstroop, sugar
- Basic ingredients
- Flour, milk, salt, eggs
- Traditional addition
- Buckwheat flour (up to 50%)
- Serving style
- Often rolled up, eaten by hand or with cutlery
Lore & Background
Pannenkoeken are made from a liquid batter of flour, milk, salt, and eggs, pan-fried in butter or oil. The first pancake is often less than perfect. At home, a stack can be made in advance so everyone eats together, or people take turns at the stove. Once the top is dry and edges brown, the pancake is flipped. Plain pannenkoeken are often eaten with treacle (syrup made of sugar beets), appelstroop (unspiced Dutch apple butter), or powdered sugar, and may be rolled up.
Reader's Guide
Pannenkoeken hold significance as a versatile staple in Dutch and Belgian cuisine, bridging the gap between a breakfast item and a main course. They are commonly served warm, sometimes as part of a two-course winter meal after snert. Specialized pannenkoeken restaurants offer a wide range of toppings, from traditional bacon and cheese to modern pizza-style combinations. The dish has spread to former Dutch colonies: in South Africa, pannekoek is served with cinnamon and sugar, rolled up and wrapped in wax paper; in Indonesia, panekuk is often eaten with creams, honey, condensed milk, or banana. Supermarkets in the Netherlands and Belgium sell pre-cooked microwavable pannenkoeken, pre-made batter, and dry mixes. The legacy of pannenkoeken lies in its adaptability—from home kitchens to festive outdoor events—and its enduring popularity across multiple continents.
Did You Know?
- Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than American or Scotch pancakes, but not as thin as crêpes.
- The addition of buckwheat flour (up to 50 percent) is traditional but much less common nowadays.
- In South Africa, pannekoek is served with cinnamon and sugar, rolled up, and often wrapped in wax paper to maintain warmth.
- In Indonesia, the dish is known as panekuk and is often mixed with sliced banana fruits.
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