Happy Pancake Tuesday!

Forget Mardi Gras, Pancake Tuesday's where it's at! Why bother with all the scandalous bead-collecting, when you can put on your stretchiest pants and overindulge in simple deliciousness? Okay, truth be told, if we were in Brazil, we'd probably be all over the spectacle of Carnaval, but since we're not, we're all about the pancakiest holiday around.

We love pancakes around here... actually, we're pretty big fans of anything kinda pancake-ish. Crepes, tortillas, pitas... if it's round, flat & delicious, we're in! We probably eat pancakes once a week and have to say, once you start making them from scratch, you'll never reach for the box again!

There are a multitude of pancake recipes... from simple to extravagant... but for today, we thought we'd share one of our favourites. Pannekoeken - or Dutch pancakes - are kind of like a crepe but a little thicker and chewier and, our favourite part, easier to make! Bonus - you probably already have the ingredients on hand.

Pannekoeken - Dutch Pancakes
Makes approximately six 21cm / 8.5" pancakes.

1 cup all-purpose flour
1 1/4 cups milk
1 egg
1/4 tsp baking powder

Whisk together all ingredients. Allow to sit for 5 minutes. 

Heat your favourite frypan over medium heat. Grease with a small amount of oil. If you're using a nonstick pan, this initial greasing should be fine. If you're using a stainless steel pan, brush on a little more oil between pancakes.

Ladle approximately 1/3 cup batter into the frypan and swirl to cover the bottom. (If batter is too thick to spread evenly, add more milk.) Cook for a few minutes until bottom of pancake is golden. Flip and cook on the other side. 

Repeat until all batter is cooked. 

Pannekoeken are like the blank canvas of pancakes - since they're not sweet, you can choose whether to fill them with sweet or savoury fillings. They're delicious with berries, yoghurt and fruit. Nutella and banana is downright decadent. Or try ham and cheese if you're in the mood for something that isn't sweet.

As for us, our favourite filling is simple cinnamon sugar. Mix together 2 Tbsp brown sugar with 1 tsp cinnamon. Spread the hot pancake with butter, sprinkle liberally with cinnamon sugar, roll & enjoy. We dare you not to eat them all fresh from the pan... we hardly ever make it to the table with this one! 

Happy Pancake Tuesday & happy pancake making!

Will you be eating pancakes today? 


  1. Yum! I loved crepes, but I'm not much of a cook and I've never tried making them myself. I always order "Swedish Pancakes" from IHOP (which is not actually an international chain, as far as I can tell). I had amazing mushroom crepes at a stall at a MacWorld expo years ago that I still think about. These sound fairly foolproof (knock on wood) so I will definitely try to make them! Cinnamon sugar is one of my favorite things, as well - I make not cook much, but I can make excellent cinnamon toast. :D

  2. Do you have any tips for the shape of the pan that one should use (flat square, round with 2" edges, etc.)? Any flipping tips? How wide do they get? (If you don't have time or can't estimate this, I'll figure it using trial and error...)

    1. I would say just use your favourite frypan! I've made these in anything from a 20cm / 8" to a 28cm / 11" pan. Stainless steel or nonstick. Just adjust the amount of batter used to suit the pan. Make your first pancake and go from there. I'm sure a square pan would be fine - though you might have trouble getting the batter into the corners.

      I use a silicone spatula to flip them - but I use a silicone spatula for pretty much everything in the kitchen. To flip - lift up one side of the pancake to check the colour - if it looks lovely & golden, use your spatula to flip.

      In terms of width, when you add the batter to the hot pan, you swirl it to cover the bottom of the pan. You're trying to make one pancake that is the size of the bottom surface of your pan.

      Hope that helps!