Appel Pannenkoeken

I’m Dutch. I generally think it’s pretty cool. I’ve been to the Netherlands, that was a good time. I love hearing my aunts, uncles, and grandparents chat in Dutch when we gather for family reunions. I like the food. Other than that, there’s nothing about me that is intrinsically Dutch. I don’t speak the language, except for a handful of words. I can introduce myself. And label a bunch of foods. The important stuff.

Because of my vast food oriented vocabulary (kidding), I know that pannenkoeken means “pancake.” And the Dutch are big on their pancakes. Through some research around the interwebs, I’ve learned that the Dutch pancake comes in two basic varieties. There’s one that is cooked in butter on the stove. It is more like a crepe than it is a pancake. Though some people vehemently disagree, these are the traditional dutch pannenkoeken. The other is made in the oven, in a dutch baby pan or an oven proof skillet. Like this! This one is more Minnesotan than it Dutch. Though they claim otherwise. Silly, Minnesota.

Appel Pannenkoeken

Adapted from The Dutch Table

Makes 6-8 pannenkoeken, depending on size.

The batter:

  • 1 cup flour
  • 1/2 tsp (generous) salt
  • 1 egg
  • 1 cup of milk (add more, if needed)
  • 2 Tbs butter, melted

Whisk all ingredients until you make a thick, liquid batter. Add milk as needed. Set aside.

For the filling:

  • 4-6 apples, peeled, cored, and diced
  • 1 tbs sugar
  • 1 tsp cinnamon
  • 1/2 tsp butter

The steps:

1. Cook your apples. Melt butter in a small skillet. Add apples. Sprinkle with cinnamon and sugar, and cook until they are done enough for your tastes, whether that be still a bit crunchy or soft.

(one pannenkoek’s worth of apples shown)

2. Heat 1/2 Tbs butter in a 10 inch skillet. Once melted, pour 1/3 cup batter into the pan. Remove pan from heat, and swirl it around until the batter coats the bottom of the pan.

3. Leave pannenkoek until the top is almost cooked through, and the bottom is slightly browned. Take heart! Your first one or two will not go well.

4. Flip! Once browned on the other side, move to a plate and set aside. Stack subsequent pannenkoeken on top, covering with a tea towel to keep warm.

To fill, transfer one pannenkoek to a plate, and spoon apple deliciousness into the middle.

Roll it up! If you want it sweeter, feel free to add maple syrup. Totally legit.

The Dutch will eat pannenkoeken sweet as well as savory. Common fillings include  apple syrup, bacon, gouda cheese, chocolate sprinkles, or powdered sugar.

For more information and insight into the wonderful world of pannenkoeken, check out The Dutch Table.

I wanna know: What is your family’s heritage? Are there any special and unique foods that you eat as a result?

7 thoughts on “Appel Pannenkoeken

  1. German line starts just outside the Black Forest. Results being Pap. Pap is basically thickened milk (between milk and pudding) that is served hot sprinkled with brown sugar.

    There is also two castles in the family lines. As far as I know one is still standing. The other one is just a moat as the castle burned down 300 years after it was built.

    • Just thought of another family / food story that is rather funny/interesting. Mom’s family – half her siblings call it “french toast” the other half call it “fried bread”. How does that happen if they all grew up together???

  2. Ha, we eat Dutch Baby every Saturday morning. We actually made them super thin (though in the oven) when I was growing up. Have you ANY IDEA how many super-thin pancakes it takes to feed 11 kids and mom? A LOT. I think I usually 10 X the recipe.

    We don’t really have any unusual food traditions, but an adopted in-law tradition is pashka, a Russian cheese custard that we make for Easter. Though frankly, I opt out of the disgusting neon green and red candied fruit. 😉

  3. Pingback: April recap/May goals « Balance and Blueberries

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