Pannekoeken or pannekoek for short, is also known as Dutch pancakes. Any dutch family would welcome you into their home with this meal. It is served as either a breakfast, or desert. Pannekoeken is thinner and larger than a normal traditional American pancake, and is rolled almost like a burrito, but with cinnamon and sugar inside. Some people put fruits and syrup instead of cinnamon/sugar, like a crape. It is something my father was raised with, and because of him, my sister and I grew up eating it very often for breakfast. As a child, instead of waking up and running down the hallway excited because we smelt the aroma of bacon and eggs, or waffles and American pancakes, we used to be stoked for pannekoek. It’s a very simple recipe:
1 cup of flour
1 egg
1 cup of milk
1/4 Tsp (or dash) of salt
2 Tsp of sugar
1 cup of sugar
1 cup of cinnamon
First, mix with a whisk the egg and milk together in one bowl. Then, pour the flour, salt and sugar in another bowl. Slowly stir in the dry ingredients into the bowl with the egg and milk with a whisk, try to avoid lumps in the mixture. Combine equal amounts of cinnamon and sugar in a separate bowl or shaker.
Butter a griddle and pour the dough in the pan. Roll the pan side to side and back and fourth to make the pannekoek as thin of a layer as possible. When you see little bubbles coming up, its time to flip. Continue until cooked thoroughly. Once you have finished, stack the pannekoek like American pancakes on a plate. Serve hot. Take one off the stack and pour as much cinnamon sugar mixture as desired, then roll it up and you have pannekoeken! 