Ever since our first taste of a pannekoeken at the Pannekoeken Huis in the late 60’s, we have been searching for a recipe as good. Gretchen recently made the break through. We are looking forward to serving them on Christmas morning! We are sharing her success in hopes you will enjoy them as much as we do!
Makes 4 servings:
- 6 eggs, room temperature
- 1 cup milk, room temperature
- 1 cup sifted bread flour or all-purpose flour*
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 5 tablespoons butter
- Powdered (confectioners’) sugar
* Bread flour is a high-protein flour. The high protein helps the pancake rise. All-purpose flour may be substituted but the results will not be as spectacular.
We use a 10-inch cast iron skillet for this batch.
- Preheat oven to 450 degrees F.
It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a shallow pan, not more than 3 inches deep (pie pans, cast iron skillets, oven-proof fry pans, baking dishes). We prefer a cast iron skillet or pan because it acts as a heat reservoir, retaining the heat and distributing it evenly.
- In a large bowl or blender, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
Using pot holders, remove the hot skillet from the oven, or just pull out oven rack; add the butter; tilting the pan to melt the butter and coat the skillet.
- Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
- Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges – it may puff irregularly in the center. The timing will also depend on the size of your pan or skillet.
- Carefully remove the pancake from the oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate.
- To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve.
- Sifted powdered (confectioners) sugar
- Fresh applesauce or apple pie filling with a dash of cinnamon
- Whipped cream and sliced fresh berries
- Syrups (maple, fruit syrup, or honey)
- Canned pie filling, cold or warm
Blueberries – Pour prepared batter over approximately 1 1/2 cups fresh blueberries and then place the skillet in the oven.