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Anyone who’s ever attempted to make authentic Dutch pancakes will know just how ‘hit and miss’ the entire process can be: the batter can be too runny or too floury for example, the pancakes undercooked or burnt to a proverbial crisp, or just when you thought that you had it all under control, the pancakes fold double upon turning them over. Want to discover the secret to faultless Dutch pancakes? Then follow our handy tips below for perfect Dutch pancakes every time!
Step 1: Ensure that you have the correct kitchen utensils to hand
According to an old Dutch proverb ‘goed gereedschap is het halve werk’ (good tools are half the work), and that certainly holds true for the preparation of genuine Dutch pancakes. So, always make sure that you have a large non-stick pancake pan, a quality spatula, (soup) ladle, sieve, mixing bowl and mixer (or whisk) at the ready.
Step 2: Choose the right ingredients
The easiest way to prepare the perfect batter for Dutch pancakes is by using a ready-made pancake mix, such as Koopmans Grandma’s Pancake Mix or Koopmans Shake and Pour Pancake Mix. That way you needn’t weigh out the individual ingredients and you’ll make sure of the correct proportions each time. Of course, you’ll still need to follow the instructions to the letter, and most pancake mixes normally require the addition of milk, butter and eggs, so check the directions on the packaging thoroughly before beginning.
Step 3: Prepare the pancake batter
Place the sieve over the mixing bowl, open the ready-made pancake mix and pour the contents (via the sieve) into the bowl. This ensures your mix is lump free and ultimately guarantees a smoother batter. Then simply follow the instructions on the packaging. Usually, this involves stirring a small quantity of milk into the pancake mix, until the batter turns nice and smooth, before adding in the remaining milk and eggs, and thoroughly beating with a mixer or whisk, until smooth and creamy.
Step 4: Fry the pancakes.
Heat a little butter in your pancake pan and, as soon as the butter begins to brown, pour in one soup ladle of your freshly made pancake batter. Carefully tilt the pan on all sides, until the bottom is evenly coated with batter. Fry the pancake for a few minutes or until the top begins to set and form bubbles. Now gently loosen the pancake from the pan using a spatula. Your pancake is now ready to turn: slide the spatula under the centre of the pancake and flip in one fast and smooth movement. If you prefer to flip your pancake theatrically in the air, then first remove the pancake pan from the heat, shunt the pan back and forth a few times to ensure that that the pancake isn’t stuck, and then lift the pan in a rapid, upwards motion, before stopping abruptly halfway so that the pancake turns in the air (watch this video for a helpful demonstration). Finally catch the pancake in the pan and then continue to fry until golden brown on both sides. Place the pancake on a warm plate and repeat the process until you have used up all of the batter.
Tip: Fancy adding an extra ingredient, such as apple or bacon, to your pancakes? Then always fry the additional ingredient before adding the batter, and take care not to use excessive quantities; otherwise the pancake will fall apart when turning.
Step 5: Serve your pancakes in traditional Dutch fashion
Dutch pancakes simply aren’t complete without a generous topping of icing sugar, pouring syrup and butter. Allow your guests to help themselves to these typical Dutch pancake condiments by placing them on the table prior to serving.
Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.