Basic Pannekoeken Recipe
This type of Pancake is everywhere in Amsterdam and used for Breakfast or Lunch, with a huge variety of things that can be used for toppings.
Ingredients
Directions
- Instructions: Whisk eggs until slightly foamy. Add milk, whisking constantly, until combined. Add a pinch of salt, then slowly add flour, whisking or beating with a handheld electric mixer until batter is almost completely smooth.
- Heat a 10- to 12-inch nonstick pan over medium-high heat. Add about 1 teaspoon butter, and swirl to coat bottom of pan. Add about 1/4 to 1/3 cup batter, and tilt the pan to swirl the batter around the bottom. You may need to add a bit more to make them thicker depending on how thick the batter turns out and the size of the pan. Throw toppings right in on top.
- Cook on one side until browned in spots, about 3 minutes. Flip pancake, and continue to cook until browned on second side, about 3 minutes more. Place on a plate, and cover with a large pan lid. Keep stacking the pancakes, then covering, and they will stay warm.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 24 servings | |
| Calories 120 | |
| Calories from Fat 20 | 17% |
| Total Fat 2.28g | 3% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 221mg | 9% |
| Potassium 93mg | 3% |
| Total Carbs 19.78g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.26g | 2% |
| Protein 4.65g | 7% |
