Pannenkoeken

Pannenkoeken are a traditional pancake from the Netherlands and Belgium. They are typically large and thin compared to American pancakes, with a diameter around 20 to 30 cm. They are cooked in a flat pan or skillet and can be served plain or with a variety of fillings and toppings. The dish is often simply called a pancake in English but is distinct from the smaller, fluffy American-style pancake. Similar dishes exist in other countries under names such as Pfannkuchen in German-speaking areas.

A basic pannenkoek batter is made from flour, milk, eggs, and a pinch of salt. Some recipes add a little sugar for a sweeter result, and a small amount of melted butter or oil to the batter. In some regions beer or sparkling water is used to lighten the texture. The batter can be rested briefly before cooking. Pannenkoeken are cooked in a lightly oiled or buttered skillet, poured into a circle, and fried until the bottom is golden brown; they are often flipped to cook the other side, or finished under a grill until set.

Toppings and fillings vary widely. Sweet versions use powdered sugar, syrup (stroop), jam, fruit such as apples, or cinnamon sugar. Savory pannenkoeken may include cheese, bacon, ham, or vegetables. In the Netherlands pannenkoeken are commonly eaten for lunch or dinner and can be served rolled or folded with fillings inside. In Belgium they are also popular and reflect regional tastes.

Variants include buckwheat pannenkoeken and thicker versions in some regions. Poffertjes are a related, smaller variant. Pannenkoeken are supported by dedicated eateries known as pannenkoekenhuizen in the Netherlands.