the great pancake challenge: complete

It did not take long. Following our trip to Amsterdam, David took a hold of the great pancake challenge and decided that maybe our problem was the provenance of our pancake. Our attempts at the traditional, American pancake were mediocre at best. Regardless of the TLC we applied at the stove, they always turned out uninspired. Then the Dutch pancake, or pannekoeken, entered our lives! Holy moly is this a delicious pancake. It is reminiscent of a French crepe but its crispy sweetness is entirely its own. From the first batch, David had me hooked. Fluffy delightfulness is the best way to describe these pancakes. I have begged him at times to whip up a batch after dinner for “dessert.” Thankfully he is equally addicted to these treats. And unlike the American pancake, these can more readily adopt a sweet or savory variety. While I enjoy mine topped with homemade whipped cream and sliced strawberries, David has topped his with slices of cheddar cheese and caramelized ham. Either sweet or savory, these are undeniably our great pancake champions! That’s right when we make pancakes here, we make the pannekoeken.

Ingredients for 4 pancakes:

250 g flour

500 ml milk

2 eggs

pinch of salt

a few vanilla bean seeds

Mix together. Heat a skillet on medium heat, melt a 1/2 tablespoon of butter, pour batter until it coats the bottom of the skillet. Allow to cook for 2 minutes or until edges appear crisp, flip and cook for another 2-3 minutes. Plate, top with your favorite add-ons, and enjoy!


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