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Pannenkoek
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 | This article needs additional citations for verification. (January 2011) |
 Pannenkoek with bacon | |
| Course | Main course |
|---|---|
| Place of origin | Netherlands |
| Region or state | Northwestern Europe |
| Serving temperature | Warm |
| Main ingredients | Flour, milk, and eggs |
A pannenkoek[1][2] (Dutch pronunciation: [ˈpɑnə(ŋ)ˌkuk] ⓘ; plural pannenkoeken [-ˌkukə(n)] ⓘ) or Dutch pancake is a style of pancake with origins in the Netherlands.[3] Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes.[citation needed] 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 or with cutlery.
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 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 pannenkoek 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 pannenkoeken can be made in advance so everyone can eat at the same time, or people can take turns at the stove.
Pannenkoeken can be, and often are, eaten as a main course, served warm; in winter pannenkoeken 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 pannenkoeken restaurants are common in the Netherlands and Belgium ("pannenkoekenhuizen" = pancake houses). They often offer a very wide range of toppings and ingredients, traditional and modern (e.g. cheese, oregano and salami on a pizza-pannenkoek).
Dutch and Belgian supermarkets offer pre-cooked (microwavable) pannenkoeken as well as pre-made batter and dry flour mixes. The latter only needs added water.
Regional variations
[edit]In South Africa, pannenkoek is typically used in singular: "Kom ons eet pannekoek" (Let's eat pannenkoek) (Pannenkoek is Pannekoek in Afrikaans and South Africa) It is served with cinnamon and sugar; the cinnamon sugar mix is sprinkled over the pancake which is then rolled up and—unless consumed instantly—will be wrapped in wax paper to maintain warmth. The cinnamon and sugar melts into this warm and soft treat. It is often prepared as you watch at church bazaars, school fetes, and most any outdoor event which serves freshly cooked food such as barbecue (braaivleis).
As a former Dutch colony, Indonesia also inherited the dish. It is locally known as panekuk and is often eaten with creams inside and sweet dressings such as honey, condensed milk, hagelslag, or simply sprinkled with sugar. It is also a common practice to mix the batter with sliced banana fruits.
See also
[edit]
- Crêpe
- Clafoutis
- Flaugnarde
- Kaiserschmarrn, an Austrian version
- Okonomiyaki, a Japanese savory pancake with many fillings
- Pannukakku, a Finnish version
- Palatschinke
References
[edit]- ^ The spelling, with or without intermediate -n, is a matter of discussion. According to the 2005 Groene Boekje, which reflects the official spelling norm, pannenkoek is correct, while the 2006 Witte Boekje, which is a private spelling norm, allows both. See "Pannekoek of pannenkoek?". Genootschap Onze Taal. Archived from the original on 14 March 2011. Retrieved 12 January 2011.
- ^ "pannenkoek / pannekoek*". www.taaltelefoon.be (in Dutch). Retrieved 2018-01-09.
- ^ 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.
Pannenkoek
View on Grokipediafrom Grokipedia
A pannenkoek (plural: pannenkoeken) is a traditional pancake originating from Dutch cuisine, distinguished by its large diameter—often spanning the entire frying pan—and its thin, tender texture, made from a batter consisting of flour, milk, eggs, and sometimes buckwheat flour, then cooked in butter or oil until lightly browned.[1][2] These pancakes are versatile, commonly rolled or folded after cooking and topped with sweet options like fruits, syrup, or powdered sugar, or savory fillings such as bacon, cheese, or smoked meats, making them suitable for any meal of the day.[1][3]
The term "pannenkoek" derives from the Dutch words pan (frying pan) and koek (cake or biscuit), literally translating to "pan cake" and underscoring its straightforward preparation in a hot skillet.[4] In the Netherlands, pannenkoeken hold a prominent place in everyday and celebratory dining, frequently served in specialized restaurants called pannenkoekenhuisjes, where families gather for leisurely meals that emphasize communal bonding.[1] Their cultural significance extends to social events, reflecting a broader Dutch tradition of simple, hearty foods that adapt to both casual home cooking and festive occasions.[5]
Although flatbreads akin to pancakes date back to ancient civilizations around 8000 B.C., the distinctly Dutch pannenkoek emerged as a staple by the 16th century, appearing in pre-Lenten feasts, village carnivals (kermissen), and daily fare, with variations like smaller poffertjes gaining popularity in the 17th century following the introduction of affordable sugar.[3][5] Today, they remain an iconic element of Dutch culinary identity, with dedicated festivals and markets preserving their historical role in national foodways.[1]
Overview
Definition and Characteristics
A pannenkoek is a traditional Dutch pancake defined by its large size and thin profile, typically measuring 30 to 40 cm in diameter and about 2 to 3 mm in thickness, prepared from a pourable batter consisting primarily of flour, milk, eggs, and salt.[6][7][8] When cooked, the pannenkoek develops a soft and flexible texture, with a golden-brown color on both sides achieved through even cooking in a hot pan, distinguishing it from fluffier varieties due to the absence of leavening agents like baking powder.[9][10] It is larger and thicker than a French crêpe but thinner and wider than an American pancake, resulting in a delicate yet sturdy form that allows it to be served whole, folded, or rolled as a single large item rather than in small stacks.[9][11][8] In regional adaptations, such as the South African version, pannenkoek may exhibit slight variations in thickness, often being marginally thicker than the Dutch original while retaining a similar thin, crêpe-like quality.[12][13]Etymology
The word pannenkoek derives from Middle Dutch pannecoeke, a compound of panne ("pan") and coeke ("cake"), literally denoting a cake baked in a pan.[14][15] The root panne appears in Old Dutch as early as 1187 in the compound Pancoca, interpreted as "pannenkoek," while coeke traces back to Proto-Germanic *kōkô, meaning a baked good or cake.[14] In modern Dutch, the plural form is pannenkoeken, reflecting the standard genitive pluralization. Historical spellings include pannekoek, which was the official orthography until the 1995 spelling reform standardized it as pannenkoek with a double n to better represent the pronunciation.[16] The term has influenced related languages through Dutch colonial expansion. In Afrikaans, a daughter language of Dutch spoken in South Africa, it appears as pannekoek, retaining the older single-n spelling and referring to a similar thin pancake.[17] In Indonesian, borrowed during Dutch colonial rule (1600s–1940s), it evolved into panekuk, adapted phonetically while preserving the core meaning of a fried cake or pancake.[18] The Dutch pronunciation of pannenkoek is approximately /ˈpɑnə(n)ˌkuk/, with stress on the first syllable, a short open a in pan, and koek rhyming with "book" but with a rounded vowel.[17]History
Origins in the Netherlands
The origins of pannenkoek trace back to broader European traditions of flatbreads and griddle cakes, which date to ancient times and likely influenced Dutch culinary practices through Roman trade routes and medieval adaptations. In the Netherlands, these early forms evolved using locally available ingredients such as wheat flour, milk, and eggs, reflecting the region's agricultural abundance in grains and dairy before widespread colonial exchanges. While buckwheat flour was introduced to Europe in the 14th century via Asian trade and occasionally incorporated into northern European batters, the foundational Dutch pannenkoek relied primarily on wheat, distinguishing it as an accessible staple in pre-industrial households.[5][4][6] Pancake recipes first appear in print in Dutch cuisine in the early 16th century, with the oldest known Dutch cookbook, Een notabel boecxken van cokeryen (c. 1514), including several for pancakes. The dish gained further documentation in 17th-century cookbooks during the Golden Age. The 1669 publication De Verstandige Kock (The Sensible Cook), published by Marcus Doornick, includes recipes for "common pancakes" made from wheat flour, sweet milk, and eggs (with optional sugar), as well as "Groeninger pancakes" enhanced with currants and cinnamon, fried in butter. Food historian Ken Albala notes that these recipes represent some of the first for "truly modern pancakes," emphasizing the thin, large format achieved without leavening agents like baking soda, which were unavailable until the 19th century.[19][20] In the socio-economic context of the 17th-century Netherlands, pannenkoek served as a simple, affordable meal in household manuals, utilizing surplus milk and flour to feed families amid the era's prosperity and urbanization. Initially a peasant food contrasting with elite pastries and confections, it was prepared at home as part of everyday baking traditions, as evidenced by contemporary artworks depicting domestic scenes with pancakes. This role underscored its versatility as a nourishing option for lower classes, relying on local resources rather than imported luxuries.[21][22]Spread and Development
During the 17th and 18th centuries, Dutch colonial expansion through the Dutch East India Company facilitated the introduction of pannenkoek to Indonesia, where it adapted into the local dish known as panekuk, often filled with sweet creams or dressings. Similarly, Dutch settlers in South Africa during the same period brought the pancake tradition, evolving it into pannekoek, a thin crêpe-like variant typically rolled with cinnamon sugar or savory fillings, reflecting the culinary heritage of Afrikaans communities descended from these colonists.[12][8] In the 19th and 20th centuries, industrialization transformed pannenkoek preparation across Europe by enabling the production of shelf-stable pre-mixed batters and flours, making the dish more accessible for home cooks beyond traditional fresh preparations.[23] Specialized pannenkoekenhuis restaurants became common in the Netherlands, offering family-friendly meals. Dutch immigration to North America in the 19th century carried pannenkoek traditions to settlements like those in Michigan and New York, contributing to the establishment of Dutch-style pancake houses that preserve the thin, versatile style. Separately, oven-baked "Dutch babies"—puffy pancakes derived from a German Pfannkuchen recipe—emerged in early 20th-century America and are distinct from traditional pannenkoek. In the 21st century, as of 2025, pannenkoek has seen vegan adaptations incorporating plant-based milks like oat or almond to replace dairy, aligning with rising dietary trends while maintaining the core batter's simplicity; however, traditional recipes using eggs and cow's milk continue to dominate in Dutch and international contexts.[24][25]Preparation
Ingredients
The traditional batter for pannenkoek, the Dutch pancake, relies on a simple combination of staple ingredients to achieve its characteristic thin, pourable consistency suitable for both sweet and savory preparations. For a basic recipe serving four people, the core components include 250 grams of all-purpose wheat flour, 500 milliliters of whole cow's milk, two large eggs, and a pinch of salt, which are whisked together until smooth without any added sugar to maintain versatility.[26][27] Wheat flour forms the structural base, providing the gluten necessary for the pancake's light yet sturdy texture, though traditional variations may incorporate up to 50% buckwheat flour for a nuttier, earthier flavor often seen in regional recipes from the Netherlands.[27] Full-fat cow's milk is the standard liquid, contributing richness and helping to create the batter's smooth, lump-free texture, while the eggs act as a binding agent and add subtle richness. No leavening agents such as baking powder are used, allowing the pancakes to rely on the natural lift from the eggs and proper pan technique for their delicate structure.[28][26] In modern adaptations, dairy-free substitutions like soy milk or almond milk can replace traditional cow's milk while preserving the batter's pourable quality, though these may slightly alter the flavor and texture compared to the original. For frying, a small amount of butter or neutral oil, such as sunflower oil, is applied to the pan to prevent sticking and enhance browning, but it is not incorporated into the batter itself.[24][29]Cooking Process
The cooking process for traditional Dutch pannenkoeken begins with preparing a smooth, thin batter, typically consisting of flour, milk, eggs, and a pinch of salt, which should have a consistency similar to that of heavy cream to ensure even spreading.[28][30] Essential equipment includes a large frying pan, ideally non-stick or well-seasoned cast-iron with a diameter of at least 30 cm (12 inches), along with a wide spatula for flipping and a ladle for portioning the batter.[31][28] The pan is heated over medium to medium-high heat, and a small amount of butter or oil—about ½ to 1 teaspoon—is added and swirled to coat the surface evenly, preventing sticking and imparting flavor.[30][28] To cook, approximately ½ to 1 cup of batter is ladled into the hot pan, which is then tilted and swirled gently to distribute the batter thinly across the entire base, forming a large, crepe-like layer without overcrowding.[31][30] The pancake cooks for 2 to 3 minutes on the first side, until bubbles form across the surface, the edges begin to crisp and lift slightly, and the top appears mostly dry.[28][31] It is then flipped using a spatula (or carefully in the air for experienced cooks) and cooked for an additional 1 to 2 minutes on the second side until golden brown with a speckled pattern.[30][28] Each subsequent pancake is prepared similarly, with fresh butter or oil added to the pan between batches. For optimal results, the batter must spread thinly to achieve the characteristic delicate texture; resting it for 30 minutes beforehand can enhance smoothness and reduce lumps.[30] Pannenkoeken should be served immediately after cooking to maintain crispness and prevent sogginess, though they can be stacked and kept warm under a clean kitchen towel if preparing multiples.[28] Traditionally, one large pancake is made per person, but the process scales easily for groups by cooking in batches while keeping earlier ones warm.[31] The first pancake often serves as a test to adjust heat and batter thickness, commonly enjoyed by the cook as a snack.[28]Variations
Sweet Toppings and Styles
Classic sweet toppings for pannenkoek emphasize its role as a dessert or breakfast treat, often added after cooking to enhance the pancake's subtle flavor. Powdered sugar is a staple, providing a simple, light sweetness that is dusted generously over the surface for a classic finish.[32] Stroop, a thick Dutch syrup derived from sugar beets and similar to treacle, is another traditional choice, poured warmly to create a sticky, caramel-like glaze that complements the pancake's texture.[28] Fresh fruits such as sliced apples or strawberries are popular additions, offering natural tartness and juiciness when arranged atop or folded into the warm pannenkoek.[9] Jams, particularly fruit-based varieties like strawberry or apricot, are also commonly spread for a fruity, spreadable sweetness.[32] Various styles highlight the adaptability of pannenkoek for sweet preparations. One favored method involves spreading a mixture of cinnamon and sugar over the cooked pancake before rolling it tightly into a log, yielding a warm, spiced treat reminiscent of a simple pastry.[33] The neutral base of the batter, which lacks added sugar, facilitates these sweet enhancements without overpowering the core flavor.[32]Savory Toppings and Styles
Savory toppings transform the pannenkoek from a simple base into a hearty main dish, often enjoyed for lunch or dinner in Dutch cuisine. Common additions include strips of bacon, known as spekpannenkoek, where the bacon is fried directly in the pan before the batter is poured over it, allowing the fat to infuse the pancake for added flavor.[28] Melted cheese, such as Gouda or cheddar, is another staple, typically pressed into the half-cooked batter and covered with more batter to melt evenly without burning. Other popular savory toppings encompass smoked sausage, mushrooms, ham, and eggs, which can be incorporated during cooking by scattering them onto the batter or added post-cooking for a layered effect.[28][34] Styles vary to suit preferences, with pannenkoek sometimes folded or rolled over fillings like ham and egg to enclose the ingredients, creating a portable wrap-like presentation. Vegetarian options often feature toppings such as sautéed vegetables or mushrooms, emphasizing fresh produce for a lighter yet satisfying meal.Regional Adaptations
In Europe
In the Netherlands, pannenkoek is a staple served in specialized restaurants known as pannenkoekenhuizen, where diners can choose from extensive menus featuring over 50 topping combinations, ranging from traditional savory options like bacon and cheese to sweet varieties with apples and cinnamon.[35] These establishments emphasize the dish's versatility, allowing customization to suit both meals and occasions. Pannenkoek is particularly popular at children's birthday parties, where its large, thin size and shareable nature make it an engaging, fun choice for young celebrants.[32] In Belgium, particularly in the Flemish region, pannenkoeken share a similar batter base of flour, milk, eggs, and salt, but are often prepared softer than their Dutch counterparts, incorporating extra eggs and sometimes baking powder for tenderness.[36] Savory versions frequently feature local ingredients like cheese or ham, while sweet iterations are topped with stroop syrup, fruits, or powdered sugar, reflecting the dish's social appeal in group settings across Flanders.[37] Modern adaptations in Europe maintain the thin profile of traditional pannenkoek while introducing contemporary twists, such as innovative savory fillings in Dutch restaurants that blend classic elements with herbs or seasonal produce for broader appeal.[6]In Former Colonies
In former Dutch colonies, pannenkoek underwent significant adaptations influenced by local ingredients, climates, and culinary traditions, beginning with the 17th-century colonial expansion.[8] In South Africa, the dish arrived with Dutch settlers and evolved among Boer communities into a thicker, crepe-like pannekoek, typically rolled and filled with cinnamon-sugar for a sweet, portable treat.[38][13] Indonesia, as a former Dutch East Indies colony, developed panekuk as a sweeter variant, incorporating tropical elements such as toppings of grated coconut or palm sugar, with a rolled style known as dadar gulung featuring a filling of grated coconut and palm sugar to suit the humid climate and available produce.[39][40] These adaptations highlight a fusion where wheat-based batters blend with local flavors, sometimes using rice flour for gluten-free options prevalent in Southeast Asian cooking. In Suriname, another ex-Dutch territory, pannenkoek integrates local spices and tropical twists, such as coconut or fruit-infused versions served in dedicated cafes, reflecting a mix of Dutch heritage and Creole influences in everyday street food and family meals.[41]Cultural Significance
Role in Dutch Cuisine
Pannenkoeken are a versatile staple in Dutch cuisine, suitable for breakfast, lunch, or dinner, owing to their straightforward batter of flour, milk, eggs, and salt that allows for quick preparation and customization with sweet or savory toppings.[42][8] In Dutch social customs, pannenkoeken feature prominently at family gatherings like Sunday dinners and are a traditional choice for children's birthday parties, where restaurants often offer plain versions on kids' menus to appeal to younger diners.[43][44][45] Their topping versatility enables adaptation for various occasions, such as savory fillings for hearty meals or sweet ones for festive treats.[32] Economically, pannenkoeken remain an accessible home-cooked or street food option due to their low-cost ingredients, while dedicated pannenkoekenhuizen draw tourists as cultural hotspots, with business directories listing over 150 such establishments nationwide.[46][47][48] Symbolically, pannenkoeken represent Dutch thriftiness and comfort, embodying a no-frills approach to eating that prioritizes sustenance and familiarity in everyday life.[9][27]Modern and International Influence
In contemporary Netherlands, pre-made pannenkoek mixes from brands like Koopmans have become staples in supermarkets, allowing for quick home preparation with just the addition of milk and eggs. These mixes, available in varieties such as original and complete formulations, cater to busy households while preserving traditional flavors.[49] Amid the 2020s wellness boom, health-conscious adaptations have emerged, including multi-grain mixes incorporating whole grains like buckwheat and options with low-sugar toppings to align with nutritional trends. Restaurants such as PANCAKES Amsterdam further support this shift by offering whole-grain batters and reduced-sugar accompaniments alongside classic recipes.[50][51] The international spread of pannenkoek continues through cultural events and adaptations abroad. In the United States, it features prominently at Dutch heritage festivals, including the annual Dutch Festival by Elim Christian Services, where a traditional pannenkoek breakfast draws community participants to celebrate Dutch-American ties.[52] In Canada, fusion versions blend pannenkoek with local flavors, such as maple syrup toppings at chains like De Dutch, which serves "Canadian Dutch pancakes" combining thin Dutch-style batter with bacon and eggs for a hearty brunch option. As of 2025, social media platforms have amplified vegan pannenkoek recipes, with plant-based versions using alternatives like oat milk and chickpea flour gaining traction amid rising demand for dairy-free breakfasts.[53][54] Commercialization has elevated pannenkoek's global profile, particularly through dedicated chains. PANCAKES Amsterdam, established in 2007, operates five locations in the city and exports its concept via tourist appeal and adaptable menus featuring over 30 varieties, including international twists that attract visitors from Europe and beyond. Events like the Pancakes Rave during the Amsterdam Dance Event further promote the dish in modern, experiential formats. Annual celebrations such as Nationale Pannenkoekendag encourage widespread participation in pancake-making and sharing, fostering community engagement across the Netherlands; the event, initiated in 2007, is held on a Friday in March or April and involves schools and institutions baking pancakes for the elderly and disadvantaged, supporting charities like Het Vergeten Kind—in 2025, on April 4, over 180,000 pancakes were baked at 1,825 locations.[55][56][57][58] Looking ahead, pannenkoek's future lies in the expanding plant-based markets of Europe, where vegan formulations—such as those using plant milks and egg substitutes—saw unit sales growth of over 20% for similar dairy alternatives from 2020 to 2022, driven by health and sustainability demands.[59] Despite this, traditional egg-and-milk versions dominate in core European markets like the Netherlands and Germany, maintaining cultural primacy while accommodating niche innovations.[60]References
- https://nl.wiktionary.org/wiki/pannenkoek
- https://en.wiktionary.org/wiki/pannenkoek
- https://en.wiktionary.org/wiki/panekuk
- https://commons.wikimedia.org/wiki/File:Jan_Miense_Molenaer_-_De_pannenkoekenbakster_FHM01_OS-I-244_W.JPG