Pannekake

Pannekake is a term used in several Northern European languages to describe a pancake, a flat batter cake that is cooked on a hot pan or griddle. Although the concept is similar across regions, local names, thickness, and typical toppings vary. In Dutch, the form is pannenkoek; in Swedish and Norwegian, pannkaka or pannekake; and in many households the dish appears in slightly different traditions.

Etymology and scope. The word derives from pan or pan- in combination with cake, reflecting its preparation by frying batter in a pan. The concept spread across nearby cultures, leading to distinct regional styles that share a common base: a batter typically made from flour, milk or water, and eggs, sometimes with salt and a touch of sugar.

Ingredients and variations. A basic pannekake batter includes flour, milk, eggs, and a pinch of salt, with optional sugar or butter. Some cooks use buckwheat, rye, or oat flour for added flavor or to accommodate dietary needs. Resting the batter briefly improves texture in some traditions. The fat used for cooking can be butter, oil, or another suitable fat.

Regional preparations. Dutch pannenkoeken are often large and thin, served with sweet toppings (powdered sugar, syrup, fruit) or savory fillings such as bacon or cheese. Swedish pannkaka is typically baked in an oven, resulting in a thicker pancake, and commonly accompanied by jam or whipped cream. Norwegian panneka ke mirrors crepe-like preparations, usually served with sugar, jam, or syrup.

Serving and culture. Pannekake is a staple comfort dish in several countries, enjoyed as a light meal, dessert, or celebratory treat. Variants emphasize balance between sweet toppings and savory fillings, reflecting local tastes.

See also: crepe, pancake (general), pannenkoek.