Savory Dutch Pancakes - Pannekoeken

4.55 from 24 reviews

Savory Dutch Pancakes - Pannekoeken

Savory Dutch Pancakes (Pannekoeken) are satisfying for breakfast, lunch or even dinner. This recipe makes 8 large, single-serving pancakes.

Prep Time10

Bake Time5

Total Time15

Servings:8 servings

Ingredients

8 ½ oz all purpose flour (1 ⅔ cups, see note)
1 ½ teaspoons baking powder
1 ¼ teaspoons table salt
1 large egg
16 oz whole milk (2 cups)
2 oz unsalted butter
4 oz speck (or meat of your choice (see note))
4 oz young Gouda cheese (or cheese of your choice)

Instructions

In a large bowl, whisk together 8 ½ oz all purpose flour, 1 ½ teaspoons baking powder and 1 ¼ teaspoons table salt. Make a well in the center of the dry ingredients. Add 1 large egg and half the milk to the well. Mix until the ingredients are combined. Slowly add the remaining milk. The texture should be like a thin pancake or crepe batter.
Heat a large (12") non-stick skillet over medium. Melt a teaspoon of butter and swirl to coat the pan. Pour ½ cup of the batter into the pan and swirl to create a large thin pancake that covers the bottom of the pan.
Place several slices of the speck or bacon over the top of the pancake. Cook until the top of the pancake is set. Flip the pancake over and cook until that side is browned.
Flip back over so the speck is on top. Add a few slices of cheese, cover and allow the cheese to melt.
Serve hot or hold in a warm oven while you make the remaining pancakes

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Speck, or smoked proscuitto, is already cooked. If you use American bacon you'll need to cook it before making the pancakes.

You can make sweet Dutch pancakes by adding sauteed apples, raisins or the fruit of your choice. Serve sweet pancakes with syrup or Dutch Stroop.

Nutrition