Welcome to this “break” in our destination journey to a journey of the tastes and senses around the world. Let us head to the Netherlands, where the quirky street foods like french fries with bunches of available toppings, hash cookies, and hot dogs keep the munchies at bay.
When in Amsterdam, be sure to enjoy a pannenkoeken. Many little pancake shops are scattered throughout the city and are typically very quaint and homey in feel. The pleasing aroma hits you are soon as you open the door. The smells of cinnamon, nutmeg, bacon, and strong coffee fill the air.
You can eat them plain with dark syrup or “Stroup” or powered sugar. The best way to eat them is filled with deliciousness! If you like savory, some thick bacon, mushrooms, and possibly fresh gouda. If you are craving sweet, order yours with apples, raisins, strawberries, and some cheddar. The possibilities are endless.
They are thinner than an American pancake and thicker than a crepe.
Ingredients For The Batter
- 2 eggs
- 2 c milk
- ½ tsp salt
- 2 c unbleached all-purpose flour
- Butter, for cooking
In a large bowl, beat the egg until slightly foamy. Add the milk and salt, whisking to combine. Add the flour, slowly, whisking as you add, until the batter is smooth.
Heat a 10-inch skillet over medium heat. Add a little butter to coat the skillet.
Add ½ cup of batter to the pan and swirl it around to coat the pan. (If using add-ins, sprinkle them over top of the wet batter.) Cook the pannenkoeken over medium heat until it is just getting dry on the top and releases from the pan, 2-3 minutes.
Flip the pannenkoeken and cook for 1-2 minutes on the second side, until lightly golden.
Remove the pannenkoeken from the plan and place it on a platter. Keep your stack of pannenkoeken warm in a warm oven while you coat the skillet again with butter and cook up the rest of the batter.
Chopped bacon (thinly sliced)
Mushrooms (thinly sliced)
Apples (thinly sliced)