On this episode of Three Kitchens, Erin makes a Dutch pannenkoek (plural pannenkoeken ). It’s a pancake that is much thinner than a traditional American pancake (but not quite as thin as a French crepe).
Pannenkoeken are made from a simple batter of eggs, milk, flour, and a bit of salt. They can be enjoyed plain, with syrup or a sprinkle of cinnamon sugar. Or, better yet, add any sweet or savoury toppings you love. The sky is the limit! But keep in mind, you want those toppings to be sliced relatively thin because they are added to the pancake batter during cooking, so they need to cook pretty fast.
Erin made our savoury pannenkoeken with bacon, leeks and grated potato. Be sure to take note of how she preps those potatoes to minimize the starch and ensure they cook quickly.
The sweet version she made was with apples and cinnamon. Simple and delicious! A sweet pannenkoek can be dusted with powdered sugar or topped with maple syrup.
The key to success with this type of pancake is flipping it in the pan, as they are traditionally made quite large (one fits a dinner plate). Give it a try and enjoy the trial and error, because no matter what, it’s going to taste great!
Episode Links
~~~~
~ Pannenkeoken Recipe (https://www.threekitchenspodcast.com/post/pannenkoeken-a-dutch-pancake)
~ Salted Caramel Recipe (https://www.threekitchenspodcast.com/post/salted-caramel-sauce)
~ Coconut Whipped Cream Recipe (https://www.threekitchenspodcast.com/post/coconut-whipped-cream)
~ Pfannatastic Pannenkoek Haus Calgary (https://dutchpancakes.ca/)
~Stefan’s Gourmet Blog Pannenkoeken Recipe (https://stefangourmet.com/2013/12/31/dutch-pancakes-pannenkoeken/)
~~~~
Three Kitchens Podcast – a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com (https://threekitchenspodcast.com/)
You can support the show with a small donation at Buy Me A Coffee (https://www.buymeacoffee.com/threekitchens) .
Want to be a guest? We want to hear from you! (https://www.threekitchenspodcast.com/contact-us)
Or join us on our socials!
Instagram @three_kitchens_podcast (https://www.instagram.com/three_kitchens_podcast/)
Facebook @threekitchenspodcast (https://www.facebook.com/threekitchenspodcast/)
YouTube @threekitchenspodcast (https://www.youtube.com/channel/UCdNTUvw9vpSVxwZfFpNgVWQ)
Drop us a comment or give us a like – we’d love to hear from you!
You’re listening to three kitchens podcast hosted by your favorite home Cooks Aon Walker and Heather Dyer join us for inspiration and a new recipe every Tuesday all right well we’re making something hello and welcome we’re three kitchens podcast I’m Aaron that’s Heather over there on my screen hello hello hello and uh and we’re talking about cooking some stuff all right so let’s start here um Heather has heard this story before for me a
Couple times I’m going to hopefully make something that I can eat more of than my husband can or at least that’s my standing record oh boy I don’t think you are in the same place as you were when you anyway tell the story I better not be in the same place
So I was pregnant with baby number two we went out for lunch and I ate more than my husband and he was like oh my God so what did I eat a whole bunch of panac and why not if you’re going to Gorge yourself on something if you’re
Going to pick something well there’s so many varieties there’s so many options with it it really is I mean you can’t just have the Savory one you also have to have the sweet one at the same time time and if you go out for these I know there’s a panakuken house what’s the
Panacan house fantastic fantastic panakin house yes I haven’t that’s the one in Calgary if it’s still here it is I just drove past it not too long ago it’s still you can see it when you go down Crowchild Trail there so that’s a good one the one that I overate in
Specifically was in Vancouver and so a pan a c for those who don’t know what we’re talking about which I’m really sorry we got to go find them yeah well they can make one they’ll be able to make one after you tell us how um it is a type of pancake
Essentially but it’s a thinner pancake than what you would get in an American pancake however it is thicker than a crepe that you would like a French crepe so it’s kind of in the middle oh did I mention that they’re Dutch it’s a Dutch Pancake okay so you make a fairly thin
Batter I’ve looked up a few recipes online it’s all about what you put into it a lot of these say make up your Dutch panac and then add your toppings on I have a really strong feeling that when they make these at the restaurant that I like they’re cooking their stuff in the
Batter I believe you’re right okay I’m going to just say I don’t know either I certainly have not snuck in the kitchen and like peaked at them great and it’s been many years since I’ve been there but I would say for the Savory ones stuff is cooked into the batter maybe even mixed
And poured in I’m not sure but for the sweet I think it might be a kind of a straight pancake and then the fruit and whipped cream and whatever else they do is on top after do you think so this is something that I’m going to play around
With a bit but I definitely think that you want to put your at least for the Savory stuff like you said put it in your pan I don’t know if I’d put in my bat or not I’m not sure but then pour your batter over top cuz you definitely
Have to cook those fillings or toppings or whatever you’re calling them like you can’t put bacon in after the fact like what like I don’t know no and like the cheese is kind of crispy if you put cheese with it so I I haven’t seen this
Method yet but I’m going to hedge some bets and think so it’s going to be a bit of an experimental odd that there’s not like just a whole ton of recipes that are very clearly showing the method there’s a whole bunch of recipes that have a make your pancakes and then put your
Toppings on I don’t know do you have time to go to the Fantastic panakuken house and go and have do like a reconnaissance mission I doubt it we’re we’re cutting this down to the line I know we’re after Christmas now we have hosted all the dinners we’ve done all
The holiday stuff I don’t know you’re going to have leftovers if you’re making a ham or a turkey you’re going to have leftover vegetables if you hosted a party I think this is the type of thing that depending on what you have in the house you can
Just whip up this batter and then suddenly you have this great fantastic breakfast or lunch that you can you could even make this for dinner this is a fantastic idea with the leftovers yeah I think you can repurpose leftovers that you’ve got from the holidays and you’re
Not just reheating them and eating the same meal again which I feel is the death of leftovers you got to do something new with it it has to feel feel completely new not like the meal you’ve already eaten so go with me on a little journey come along and let’s find
Out how we can make them mhm the way we like them you know what my favorite one was though as I recall oh please tell me because that’s my next uh oh oh you were going to ask that’s perfect um what kind of Penacook would you love to see on
Your plate I will take whatever you’re going to make for me that’s the joy of someone else cooking is that okay don’t give me that answer I want to know what you like I’m GNA put like ham in it okay don’t put a ham in it uh okay that but that’s actually
True but I do recall really loving the bacon leak because the leaks were like almost like shaved super thin little and they turn crispy like little crispy leak bits and the bacon probably some kind of cheese I don’t remember I I feel like you have to do some sort of like swiss
Cheese or emth or something oh grayer in there maybe because it’s melty gooey okay yeah I never went for the sweet ones no I’m a I really like a savory breakfast ah apparently I like both well I’m sure if I could eat as much as you
I what I need to do is just order two and then take half of each home they’re big I don’t know I have dreams and visions of this I might just be standing at my stove swearing not like that’s much different than every other day but okay bacon and
Leak sounds really good I like that idea I have a feeling I used to order one with potato and I’m wondering if if I could like grate potatoes yes and almost make it like hash like potato hash that then I put the pancake batter with and
Then cuz the batter is not enough carbs you need the potato in there too but no I like this though and I like when when you’re talking about leftovers I imagined somehow working in mashed potatoes and then gravy on it at the end like I think you could totally like
Stuffing mashed potatoes gravy yeah that’s what you got for leftovers basically make it work I think that sounds really good cranberries on the side cranberry sauce I think I’m going to go pretty simple with the sweet ones um the most popular sweet one is like cinnamon and sugar I mean we’re talking
About really just basic and then they show them being kind of rolled up like a cigar and then you kind of you slice into them and eat them like that oh that sounds good oh I think you you cannot go wrong really this sounds like it can be
Anything so at the end of the day it’s going to be whatever I find in my fridge but I definitely think I got to seek out some leaks if they look good at the store the other thing is if you don’t have leftovers go with what you see at
The store that looks good broccoli would also I think broccoli cheddar kind of thing would also be really good you know it would be good little heads oh totally next season next season Okay so we’ve got lots of ideas hi I’m the ideas guy this week good thing since
You’re the host let’s see if I can pull it off I know you can come back in the second half we’ll see what I’ve chosen and hopefully this cooking method I’m going to try out a few different things I think I can get this nailed down I am
Sure you can wish me luck good luck hey three kitchens listeners thanks so much for supporting us and joining us on our podcast every week we are going to take a quick midseason break here over the holidays and we’ll be back on January 9th with more cooking recipes
And interviews see you in the new year are we ready for this we are ready for this we are well we’re ready to talk about it and I’m ready to try this again I’m ready to eat it again oh okay excellent so pan aukin these Dutch
Pancakes they are an art are they I’m G to say so okay I think I need another go at them because I was trying so much and this only made eight pancakes I think I could have had more time to do more with it so I think I’ll be making another
Batch so I’m here to share what I’ve learned good because I think through the trial and error I will make a better pancake next time you said you liked them so that’s good did so at least they’re edible jeez they’re more than edible they’re more than Ed a okay
However my standards are pretty high the batter itself is really easy to make so if you want to up it and make more go ahead uh so you’ve got 250 g of allpurpose flour and a/4 T teaspoon of salt uh in One Bowl in a separate container you want to mix together 500
MLS of milk and two eggs so you add your wet ingredients half of it to the dry ingredients and mix it until it forms like a nice smooth paste and there’s no lumps so you don’t want it to be super thin yet you want this to be a fairly
Thick paste and then you want to add in your second half of your wet ingredients and then you’ll make that batter just so that you don’t get any lumps and bumps because sometimes when you add a bunch of liquid to a bunch of dry ingredients you get kind of that texture that you
Can’t seem to whisk out all the little bit so if you make that paste first this will help prevent that good tip and then you’re heating up your pan you’re adding butter to it and letting it melt and brown before you add your batter to the
Pan so again this is a super easy recipe but it all comes down to the art of making it is what I’m going to say is the really important part okay so is it the flipping it that’s hard or well that that’s part of it cuz this what this is what I’ve always
Found is difficult with like a crepe or a super thin pancake that doesn’t rise like there’s no leavening agent in this kind of pancake so it’s like can be tough to get it to flip all in one go without folding or you know it’s like flipping an omelette and sometimes it
Doesn’t work right yeah and you’ll see this in one of my videos I go to flip it and like a little bit of the stuff flips out and hits the burner and yeah I used my smaller 8 inch pan because I looked at that big pan and
Thought maybe I’m not so confident in doing this okay so the toppings I went with were grated potatoes that I um so you put your potato over your cheese grater and then I soaked and rinsed that potato in cold water three times and then dried it off in a tea towel just to
Get out all that starch so that it doesn’t get um soggy and so that it Cooks up nice and crisp uh then I had some thinly sliced leaks and some bacon so my first thought was okay I want to put these things in the pan cook them up
A bit and then add my batter that was a mistake okay so as I continued looking at different recipes I found a good one on Stefan’s cooking blog I’ll post uh on the show notes so you you can go check it out as well his recommendation was so
You’ve got your butter in the pan you put your batter in you give it a quick little swirl so that it covers the bottom and then you put your toppings on top of that wet batter and let it cook and it cooks for a little bit of time to
Get it nicely browned on the bottom it’s pretty resilient to the heat okay once it’s cooked then you flip it over and your toppings then end up on the bottom side of the pan and that’s that’s the way to do it so and then you’re trying
To flip it with your contents on top and if you haven’t put it on as fast as you wanted the batter is kind of set a little bit and then your stuff doesn’t stick in when you flip again yes so it was kind of this little Race Against Time that I wasn’t totally
Prepared for because I was constantly trying to figure out my method as I go right so you’ve got delicious yummy things fried up in a batter it all tastes great does it come out exactly like you expect not quite so I would say it’s about just have your toppings better prepared than
I did you know maybe have everything ready to go so that your batter goes in you drop your stuff in your pan and then your flip and go because that’s when it started getting easier was was when I realized okay I need to have all this
Stuff ready to go I can’t just you know I don’t have time to be finding these things while the the batter is going this happens to me quite often with recipes that I don’t plan ahead and have the thing like the cheese grated and then it’s like oh
Shoot time to add the cheese and here I am grating cheese like Oh no I got to add that like you know whatever the thing yeah it needs what I need I haven’t even done that yet yeah what I need that I got to go find it yes yeah
So I would say for this one get all your toppings prepared get all your ingredients ready to go again if you’ve got leftovers that you’re doing this with I think that’s going to be your easiest bet because everything’s ready to just toss right in your batter once
It goes in the pan okay so was the bacon raw when you it was raw when I put it on and then because it cooks for a good amount of time on each sides and I had little slices of bacon it worked okay okay my problem at first was that my
Bacon was frozen because it’s always easier to cut it when it’s kind of semi semi Frozen semi my Tha kind of Middle Point and so it was timec consuming breaking it apart and putting it into the for the first few ones because it was still kind of Frozen and I thought
It was going to cook for anyway you can do this with uncooked bacon so that totally works the thing that I think that I missed is when we were when I was going through and listening to the first half as I edited it we talked about a
Swiss or guer or emmenthal or cheese oh popped into that topping and I think if I would have put that on there and then after it flipped it fried with the cheese you know how you make like an open face grilled cheese where the cheese like fries on the pan and gets
Crispy I think that would have just made me a little bit happier with how this turned out although I only ate like half of one of these because I did this when my kids were home and they were like what is this it smells amazing I need to eat it
Right now they ate ate ate all of it up and it was the best pancake they’ve ever had they loved it blah blah blah oh I’d say it’s a success then so it fed the family in a happy way I had some bites you know oh well the other one talk
About the other one that you and then the other one I did a very simple so I made apples and cinnamon I chose to slice them in little match sticks I could have maybe just done even slices but it all tasted and worked out fine um
And then so once I put the batter in the pan with the butter I popped the apples on top and then I made a cinnamon sugar mixture and just sprinkled that on top of the apples and then flipped it all over and the cinnamon and sugar got nice
And a little bit of caramelized in there and this apples softened and you could have put whipped cream on it you could have put coconut whipped cream on it you could have put salted caramel sauce on it oh totally or if you if you have some time for something like the sweet one
Especially well actually for any of them leave aside a few extra of your toppings like caramelize those apples a little bit and serve them on top like you would on a waffle or on a regular pancake or something and maybe have some of the leaks and bacon saute that you then top
On top of your yeah of cocon just um kind of adds that extra bit of filling like the fillings to it I think would be delicious and I can’t honestly remember when I’ve been out to eat them it’s been a long time so I don’t remember how they
Were served exactly with the Savory one we did have sour cream with it and that was really good too yeah that would be good so I would say you could kind of fix up these little toppings that you put with it make it kind of like a dress
Your own with the flavors that you like and dust some powdered sugar over that sweet one exactly again it needs another go but I think I’ve learned enough that I feel more comfortable and confident with how I’m going to do it what I need
To have ready and at the end of the day day it tasted great it was still yummy kids ate them I ate some it all worked out I had one of each and I ate them both in one sitting so yummy I really I thought you did a great job with them I
Think I just am expecting more or my standards are kind of want to do this one again I think this is a good use good way to use leftovers and a nice change this was the wonderful thing I thought about them is that you can make these with your leftovers and just pop
Them in the oven on warm they’re really resilient to just being kept warm or heated up you know if you’re serving pancakes or waffles sometimes you just serve them off the grill and not everyone eats together this one you can prep everything make everything if you’re making it from leftovers it’s
Easy to do maybe 30 minutes in the kitchen and you’ve got a meal I could see like for my family they enjoy ham and I because I don’t I hardly ever make it usually once like around the holidays usually I’ll make them ham cuz they
Really love it I could see like a ham and cheese in the morning yeah even if you put the cheese on after I think at your plate like have some like shredded cheese that you just sprinkle on top afterwards I think would be would be really good yeah oh there’s so many
Combinations and flavors yeah I think you can kind of just go at this how you like and if you don’t want to put any toppings in the pancake at all you can just make the panics keep them warm serve them and have everything lined up on a buffet and you just put your
Fillings on you wrap it you roll it a bit and you’ve got this little folded pancake with whatever you want in it sweet Savory go to town I thought it was super successful I want to make them go out make some more and yeah so the key
Takeaways are mix your batter so that it’s not lumpy no lumpy batter and have your all your stuff prepped yeah good tips absolutely and great pancakes And now for the fine print join us over on the socials Facebook Instagram and YouTube and on our website at free kitchens podcast.com remember when you like follow subscribe and leave a review it helps more people find us thank you so much for listening my husband was
Really mad when he was cuz I ate them both