Pannekoek

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This article is about Dutch pancakes. For the scientist and political theoretician, see Antonie Pannekoek.
Pannenkoek
Pannenkoek met stroop.jpeg
Pannenkoek with syrup
Course main
Place of origin  Netherlands
 Belgium
Serving temperature warm
Main ingredients Flour, milk, eggs
  Pannenkoek

A pannenkoek or pannekoek[1] (plural pannenkoeken) or Dutch Pancake is a style of pancake with origins in the Netherlands and Belgium.[2] Pannekoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts. They may incorporate slices of bacon, apples, cheese, or raisins. Plain ones are often eaten with treacle (syrup made of sugar beets), appelstroop (an unspiced Dutch variety of apple butter) or powdered sugar and are sometimes rolled up to be eaten by hand.

Basic ingredients are flour (plain, self-rising or both), milk, salt, and eggs. The addition of Buckwheat flour (up to 50 percent) is traditional, but much less common nowadays. Milk can be replaced with soy milk without changing the end result; the other ingredients are essential. Older Dutch or Belgian people may recall the use of beestings in pannekoeken instead of milk.

The ingredients are beaten into a batter of a fairly liquid consistency. A ladle of batter is then pan fried in butter or oil. Once the top of the pannekoek is dry and the edges start to brown, it can be flipped over. The first one is often less than perfect. At home a stack of pannekoeken can be made in advance so everyone can eat at the same time, or people can take turns at the stove.

Pannekoeken can be, and often are, eaten as a main course, served warm, in winter pannekoeken are sometimes eaten after snert in a two course meal. Pannenkoeken are a popular choice for a child's birthday meal in the Netherlands and Belgium. Specialised pannekoeken restaurants are common in the Netherlands and Belgium. They often offer a very wide range of toppings and ingredients, traditional and modern (e.g. cheese, oregano and salami on a pizza-pannekoek).

Dutch and Belgian supermarkets offer pre-cooked (microwavable) pannekoeken as well as pre-made batter and dry flour mixes. The latter only needs water added, because it contains powdered egg and powdered whey.

Regional Variations[edit]

In South Africa, pannekoeke are served with cinnamon-flavored sugar (and sometimes lemon juice); the sugar may be left to dissolve onto the pancake; if eaten immediately the pancake is crispy.

See also[edit]

References[edit]

  1. ^ The spelling, with or without intermediate -n, is a matter of discussion. According to the 2005 Groene Boekje, pannenkoek is correct; the 2006 Witte Boekje allows both. See "Pannekoek of pannenkoek?". Genootschap Onze Taal. Retrieved 12 January 2011. .
  2. ^ Sharron L. McElmeel, McElmeel, Sharron; Deborah L. McElmeel (2006). Authors in the pantry: recipes, stories, and more. Libraries Unlimited. pp. 49–50. ISBN 978-1-59158-321-9.