French manufacturer of professional kitchen equipment since 1947
French manufacturer of professional kitchen equipment since 1947
The Pannekoek, which originates from the Netherlands, means “to listen”. It is also known as the “Dutch pancake”.
They are, however, thinner than pancakes and thicker than French crêpes. The perfect compromise!
To make Pannekoek worthy of the name, you will need 1 teaspoon of salt, 2 tablespoons of oil, half a litre of milk, 250g of flour and 3 eggs.
Start by mixing all the ingredients, finishing with the oil, until you obtain a lump-free batter. After leaving it to rest for an hour, you can cook your crêpes.
How about keeping things simple and effective? Simply cook your crêpes in a frying pan or on one of our Roller Grill crêpe machines. Allow 4 to 5 minutes per crêpe in a frying pan and only 2 minutes with a professional crêpe machine.
In the Netherlands, the most popular toppings are sweet. Chocolate chips, jam, caster sugar or icing sugar… if you have a sweet tooth, you are bound to love them!
However, the most traditional choice is the “Pannekoek met appelstroop”, a crêpe with apple syrup, a sweet and tangy spread made from apple juice. It is then rolled up and enjoyed, or cut into bite-sized pieces and eaten with a knife and fork.
Another simple but delicious accompaniment: 150g of grated Emmental and 3 slices of ham.
Pannekoek are served hot as a main dish with meat and cheese, vegetables and sauce. You can enjoy them as an aperitif or for any meal, from lunch to afternoon tea and from starter to dessert.
Pannenkoeken are very popular for a child’s birthday meal in the Netherlands and Belgium.
Pannekoek are quite similar to French crêpes. These two specialities do indeed share the same ingredients and are rolled up before being enjoyed with a wide variety of fillings. However, in terms of thickness, the Pannekoek is slightly thicker than the French crêpe.
The basic ingredients of Pannekoek are flour, milk, salt and eggs. In the past, it was common to add buckwheat flour, but this is far less common today. The ingredients are beaten to obtain a fairly runny batter. 4 to 5 minutes of cooking on each side in a frying pan and the job is done!
Preferably on a Roller Grill crêpe machine, cook the crêpe for 1 to 2 minutes per side. You will see straight away whether the crêpe is cooked enough thanks to its highly appetising golden colour.
Even the fussiest eaters can enjoy Pannekoek. Chocolate, jam, caster sugar, ham or even cheese — anything is possible at any time of day!
