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  3. Pannenkoek

Pannenkoek

The Dutch pancake: two large, thin, tender pancakes fried in butter and eaten with dark stroop and a dusting of icing sugar. Bigger and softer than a French crêpe, thinner than an American one, and traditionally served as a whole meal rather than a breakfast side.

BreakfastMainsUnder 30 min
22 min10 prep · 12 cookEasy653 kcalper serving
Pannenkoek

Instructions

  1. Sift the 100 g of plain flour into a mixing bowl with the 0.25 tsp of salt and make a well in the middle.
  2. Crack the 1 egg into the well and add about a third of the 200 ml of milk. Whisk from the centre outwards into a thick, completely smooth paste, beating out the lumps now is the only way to get a lump-free batter.
  3. Whisk in the remaining milk in a steady stream until the batter is the consistency of single cream and coats the back of a spoon only thinly. Cover and leave to rest at room temperature for 30 minutes so the flour hydrates and the pancakes fry tender rather than rubbery.

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Per serving

653kcal
25gprotein
85gcarbs
23gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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