My whole family has gone crazy over “pannekoeken” (including me) so now the challenge is to come up with some new ingredients, flavors and toppings to “top” the Dutch Pancake treats that we thoroughly enjoyed last week – for breakfast as well as lunch! Yes, now we wonder how we ever existed and survived before we discovered these popular Dutch delights.
They’re fun and easy to make, especially when everyone wants to pitch in and help in the kitchen:
Pannekoeken are easy — as easy as a pancake. In fact, there is less prep time than with pancakes — mix the batter and stick it in the oven. (In our test kitchen with the ingredients sitting on the counter, we were 2 1/2 minutes to the oven.) They are great without toppings and sublime with toppings.
No matter how you top your pannekoeken, there are several easy steps that make them almost foolproof:
- Place one-half cube of butter in a Dutch Baby pan or an ovenproof skillet with rounded sides.
- Preheat your oven to 400 or 425 degrees depending on the recipe. Put the rack in the center, not the top, shelf. When you turn the oven on, place the pan with the butter in the oven. When the oven reaches 250 degrees the butter should be melted. Remove the pan from the oven.
- Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk in the flour until nearly smooth. Your batter is now ready.
- Pour the batter into the pan. Cover with toppings if desired.
- Bake. Serve hot.
Be sure and use a whisk for mixing. A whisk will remove the lumps much quicker than a spoon or spatula.