Pannenkoek

Pannenkoek is a large, thin pancake from Dutch and Belgian cuisines. It is typically larger and thinner than an American pancake and is usually served on a plate, often folded or rolled. The batter is made from flour, milk, eggs and a pinch of salt; some recipes include a little sugar, butter or oil. To produce a light texture, some preparations use a touch of yeast or beer, but many home versions rely only on flour, milk and eggs. The batter is whisked until smooth and cooked in a wide, flat pan with a little fat until the bottom is golden; the pancake is then flipped or finished in the pan.

Traditionally pannenkoeken are versatile and can be served with a wide range of toppings. Savory versions may include bacon, cheese, onions, or mushrooms; sweet versions are topped with powdered sugar, stroop (a thick sugar syrup), fruit compotes, or apples. In the Netherlands the pancake is commonly eaten for lunch or dinner and can be prepared as a single large pancake or multiple smaller ones rolled or folded around toppings. Regional variants include the boerenpannenkoek (farmer's pancake), often featuring apples or raisins, and the karnemelkpannenkoek (buttermilk pancake), which uses buttermilk in the batter.

Origins and regional context: The pannenkoek belongs to Dutch and Flemish cuisine and has cognates in neighboring languages; its name literally means pan cake. Pannenkoeken are commonly associated with households and with dedicated pannenkoeken restaurants, and they remain a flexible dish for both everyday meals and special occasions.