Entree: Netherlands – Holland / Amsterdam – Pannenkoeken (Large thin Dutch pancake, served sweet or savory)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 24 min

Additional 25 min

Total 1 hr

Ingredients

- 2 cups (250 g) all-purpose flour
- 3 cups (720 ml) whole milk
- 3 large eggs, approx. 1.75 oz (50 g) each
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 4 tbsp (56 g) unsalted butter, melted, plus extra for frying
- 8 slices bacon, approx. 0.7 oz (20 g) each
- 1 large cooking apple (such as Bramley or Granny Smith), cored and thinly sliced
- 1/3 cup (100 g) stroop or dark treacle (for serving) or maple syrup
- Powdered sugar for dusting (optional)
- Fresh parsley or chives for a savory finish (optional)

Instructions

1. In a large bowl whisk together the flour, salt, and sugar. Make a well in the center.
2. Add the eggs and about 1 cup (240 ml) of the milk; whisk until smooth to form a thick paste, then gradually whisk in the remaining milk until batter is thin and free of lumps. Stir in the melted butter.
3. Let the batter rest at room temperature for 20–30 minutes to hydrate the flour and relax the gluten.
4. Meanwhile, fry the bacon in a large skillet over medium heat until just beginning to crisp; remove and drain on paper towels. Reserve about 1 tbsp (15 ml) of bacon fat in the skillet or use 1 tbsp (14 g) butter for frying.
5. Heat a 10–12 inch (25–30 cm) nonstick or cast-iron skillet over medium heat and add about 1 tbsp (14 g) butter or reserved bacon fat to coat the pan.
6. Pour a ladleful (about 1/2 to 3/4 cup / 120–180 ml) of batter into the center and tilt the pan to spread into a thin, large pancake. Arrange 2 slices of bacon and a few apple slices on top of the batter immediately.
7. Cook until the edges set and the underside is golden, about 2–3 minutes, then flip with a spatula and cook the other side until golden and the apples are tender, about 1–2 minutes more. Adjust heat as needed to prevent burning.
8. Transfer to a warm plate and keep warm in a low oven while you cook the remaining pannenkoeken, adding butter between batches.
9. Serve each pannenkoek with a drizzle of stroop or maple syrup and a dusting of powdered sugar for sweet style, or a sprinkle of chopped parsley or chives for a savory presentation.