A pannekoeken is a traditional dutch pancake. This pannekoeken recipe departs from traditional toppings. We will be making home made whipped cream and topping it with fresh blackberries. In the summer, when we can go into the woods and pick fresh fruit, I would use raspberries and blueberries, but it is literally -18 below zero as I write this and the forecast is calling for wind chills at -67 tomorrow night so I will settle for store-bought berries this time.
This pannekoeken recipe calls for:
- 3 eggs
- 2/3 cups whole milk
- 2/3 cup flower
- 1 teaspoon vanilla extract
- dash of cinnamon
- dash of nutmeg
- pinch of salt
- 6 tablespoons butter
We want to heat up an oven, so lets’s start by placing your cast iron dishes into the oven and heating it to 450 degrees. If you don’t have cast iron, consider getting some. They are incredible. But, for now use a frying pan that is safe for the oven. Be sure to use the middle rack. The bottom rack can burn the pannekoeken, and the top rack will not give the pannekoeken enough space to grow.
The key to a nice pannekoeken is its fluffiness and the bowl shape that it makes as it bakes. To make sure this happens for you, let the ingredients get to room temperature. Then, with a beater, whisk the eggs until they are frothy.
Add the milk, flower, vanilla, cinnamon, nutmeg, and salt. Whisk again until smooth and fully blended. With this pannekoeken recipe, you will really want the batter to look light and fluffy. I beat all my ingredients for an additional two to three minutes to make sure they are ready.
When the oven is preheated, and the batter is nice and frothy, pull the cast iron out of the oven and place the butter in the dish. I used three 1/3 sized dishes and put 1/3 of the butter in each. If you have a 10 or 11 inch pan, that will do just fine. Place all of the butter in the dish and let it melt. If you are using a standard pan, feel free to melt the butter on your range.
Pour the batter into the melted butter. Start in the middle and let the batter spread out on its own as you continue to pour in the center. See the video if you have questions.
Carefully place the pans back into the oven. Don’t burn yourself, and don’t let the batter touch the sides. This will prevent a nice bowl from growing.
Bake for approximately 18 -20 minutes. The pannekoeken recipe is done when it is golden brown throughout.
While baking, take the opportunity to whip together some home made whipped cream. It is just 1 cup heavy whipping cream, 1/3 cup sugar, and a little vanilla. Beat until it looks done. You can see this in the video as well.
When the pannekoeken is done, pull it out of the oven, place it on a dish, and cover it with your choice of toppings.
We used our home made whipped cream and blackberries. Try powdered sugar, syrup, and butter for the kiddo’s. For a dessert, use ice cream with chocolate shavings.
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