Dutch pancakes, also known as “pannenkoeken,” are a traditional Dutch dish that have been enjoyed for centuries. They are similar to English pancakes, but are generally larger and served with various sweet or savoury toppings.
Food often holds a special place in our hearts, especially when it’s connected to our cultural and personal identity. For me It’s great that Dutch pancakes can sometimes bring me back my home country and provide a sense of comfort and nostalgia.
The origin of pancakes can be traced back to the Middle Ages, when they were made by Dutch farmers as a simple and affordable way to use up excess milk and eggs. The dish gradually evolved over time, and by the 19th century, Dutch pancakes had become a staple in many households, often served for breakfast or as a dessert.
Nowadays, pancakes are widely enjoyed not only in the Netherlands, but also in other parts of Europe and beyond. There are many variations of the dish, including sweet and savoury toppings, and different regional specialties. Regardless of the toppings, this delish dish remains a beloved comfort food, enjoyed by people of all ages.
Dutch Pancakes With Bacon And Cheese
- 1 Whisk
- 300 g Flour
- 1 tsp Salt
- 2 Medium Eggs
- 500 ml Milk semi skimmed
- 100 g Gouda Cheese grated or in slices
- 16 Slices Pancetta Bacon
- Sift the flour and salt into a large bowl. Add the eggs, cheese and half of the milk and beat with a whisk until smooth batter forms.
- Pour in the remaining milk and beat again until smooth.
- Cover the bowl with plastic wrap and let the batter stand for 30 minutes
- Melt a small knob of butter in a 20 cm diameter frying pan
- Put a couple of strips of the pancetta bacon in the pan
- Spoon in a ladle of batter over the bacon and rotate the pan so that the entire bottom is covered.
- Bake the pancake on medium-high heat for 2 minutes until the top is dry and the bottom is golden brown. Put the cheese on the pancake after you flipped the pancake for the last time and bake for another 1 minute.
- Keep the pancakes warm under a lid or a plate until all the batter is used up.