pannkook

Pannenkoek, sometimes written pannkook, is a type of pancake common in the Netherlands and parts of Belgium. It is typically large and thin, served flat or folded, and eaten with a wide range of sweet or savory toppings. The batter is usually made from flour, milk, eggs, and a pinch of salt; sugar is added for sweet versions. Some recipes include a little beer or sparkling water to modify texture.

Preparation and cooking are straightforward. The batter is whisked until smooth and lightly rested. A thin layer is poured into a hot, lightly oiled skillet or a dedicated pannenkoekpan and spread to cover the surface. Pancakes cook quickly, flipping once to finish the other side. They are often cooked in butter to add flavor.

Serving and tradition. Pannenkoeken are commonly eaten for lunch or dinner and can be served with both sweet and savory toppings. Popular sweet toppings include powdered sugar, stroop (syrup), apples, raisins, and cinnamon. Savory variants may feature bacon, cheese, mushrooms, or spinach. In many households and pannenkoekhouses, the pancake is enjoyed with family or friends, making it a social and flexible dish.

Variations and regional notes. Batters may be adapted with alternative flours such as buckwheat or gluten-free blends. The dish is distinct from poffertjes, which are smaller and fluffier, and from crepes, though it shares similarities with other large, thin pancakes in the broader European tradition.