Dutch Pancakes (Pannekoeken)

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According to this recipe my grandma sent me, pancakes are an important part of the Dutch diet. I can’t vouch for the validity of that statement as this recipe may have been clipped over 30 years ago. Here is a recipe for traditional plain pancakes:


  • 1 package active dry yeast (2 1/4 tsp.)
  • 1/4 c. warm water
  • 4 c. all-purpose flour
  • 1 tsp. salt
  • 3 3/4 c. warm milk (slightly warmer than lukewarm)


  1. Dissolve the yeast in the warm water. Sift the flour and salt and combine with milk and yeast solution, beginning with about half the milk and adding the rest gradually.
  2. Let the batter stand 45 minutes in a warm place.
  3. Place 2 to 3 strips of bacon in a 12 or 14 inch heavy iron or cast-aluminum skillet with a little bacon fat and butter. Spoon batter over bacon and cook until browned. Turn carefully and brown the other side.

Serve with sugar and butter or maple syrup.

I thought these pancakes would be a bit fluffier due to the yeast; however, they turned out about as flat as any other pancake recipe I’ve tried.

I find these less tasteful than your normal buttermilk pancake but they are described in the recipe as plain pancakes. Suggestions to pep these pancakes up include transforming them into apple, bacon, or egg pancakes.

Recipe rating:

2 Comments Add yours

  1. Nicole says:

    These are on the menu at the new Lowlands/Diablos Rojos restaurant, Cafe Benelux, in the Third Ward. There, though, they’re served crepe-like: http://www.cafebenelux.com/menus/cafebenelux_food.pdf. I haven’t tried one yet!


    1. lefoodsnob says:

      Huh. That’s odd. I wonder which recipe is the real one – crepes or the recipe I have?! Great looking menu!!


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