Savory Dutch Pancake Recipe – Pannekoeken with Speck

Delicious Pannekoeken, or savory Dutch pancakes, make a filling meal for breakfast, lunch, and sometimes dinner. This is not a fluffy pancake like a “Dutch baby.” To learn how to make a real Dutch pancake, continue reading.

The “Dutch baby” pancakes that are all over the internet are not the same as these savory Dutch pancakes. Pancakes baked in a cast-iron skillet are referred to as “Dutch babies.” When it came out of the oven, it puffed up and then fell apart.

I’ve had sweet Dutch baby pancakes before and have always enjoyed them. This recipe is ideal for a lazy brunch where you would like to have some pancakes but feel like cooking them only at a time. When making a Dutch baby pancake, you pour the entire batter into the skillet at once, bake it, and then wait to share it with the other person. 

Savory Dutch Pancake Recipe

Delicious Pannekoeken, or savory Dutch pancakes, make a filling meal for breakfast, noon, and sometimes dinner. There are 8 large pancakes per serving from this recipe.

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Prep Time 8 minutes mins

Cook Time 5 minutes mins

Total Time 13 minutes mins

Course Breakfast

Cuisine American

Servings 2

Calories 317 kcal

Equipment

• Bowl.
• Frypan
• Oven

Ingredients

  

• 250 grams all-purpose flour
• pinch of baking powder
• pinch of table salt
• 1 or 2 egg
• 450 ml whole milk
• 25 grams unsalted butter
• 1/3 oz speck or meat of your choice
• 1/3 oz young Gouda cheese or cheese of your choice

Instructions

 

• Mix 250 grams of all-purpose flour, a small pinch of baking powder, and a small pinch of salt in a big bowl. In the middle of the dry ingredients, create a well. Fill the hole with half of the milk and one or two eggs. Stir to fully incorporate the ingredients. Add the remaining milk gradually. It should have the consistency of thin crepe or pancake batter.
• A large (12″) nonstick skillet should be heated to medium. 25 grams of melted butter should be swirled to coat the pan. 100 grams of the batter should be added to the pan and swirled to form a thick, broad pancake that covers the pan’s bottom.
• Scatter a few slices of pork or speck on top of the pancake. Cook until the pancake reaches a set-top. After flipping, cook the pancake until the other side is golden brown.
• Turn over again so that the speck is facing up. Add a couple of cheese slices, cover, and let the cheese melt.
• Although you prepare the remaining pancakes, provide them hot or keep them warm in the oven.

Keyword Savory Dutch Pancake Recipe

RATING 5 (67)

How to make Savory Dutch Pancakes

• I adapted this recipe from an old Dutch cookbook. There are several pancake varieties in the book.
• Some recipes call for yeast and a thick batter, while others are more akin to crepes and call for melted butter to be mixed into the batter.
• I modified the recipe that is the most similar to our preferred pancake recipe. We prefer the thinner, more crepe-like pancakes. They can be eaten without any toppings or with savory or sweet ones.
• I adore the version that is savory and has cheese and “speak” (smoked prosciutto) on top.
• You can top sweet pancakes with sautéed apples or any other fruit.

Step by Step instruction

1. Combine the dry components with a whisk. Create a well in the center and pour in half the milk and the eggs.
2. To prevent lumps, slowly add the other milk.
3. Similar to a crepe batter, the batter should be looser than that of a typical pancake batter.
4. Top the pancake with bits of bacon or speck.
5. After the pancake’s top side sets, turn it over and let the dot brown. Reverse it, then top with the cheese.
6. You can use any kind of fruit or sautéed apples to make a Sweet Pannekekoek. Serve with Dutch Stroop or syrup.
7. Enjoy them after rolling them up. For myself, I enjoy the pancakes with cheese and speck and a touch of maple syrup. I apologize; it’s the American in me. My favorite syrup is maple syrup!

FAQs

Why did my Dutch baby pancake not rise?

The two primary causes of Dutch baby pancakes that are sad and flat are: It wasn’t sufficient in your oven. Your Dutch baby pancake will be more puffing the hotter your oven is. Before baking the batter, make sure to preheat the oven for at least ten minutes.

Can you reheat a Dutch baby?

Preparation and Storage. How to Warm Up Again: After placing the Dutch baby on a parchment paper-lined cookie sheet tray, bake it at 350° for three to five minutes, or until it is warmed through. Additionally, you can reheat in a microwave.

Which pancake ingredients cause the batter to rise?

Waffles and pancakes usually have baking soda in them, which makes them rise. The baking soda begins to release carbon dioxide gas bubbles as soon as it comes into contact with the wet ingredients, which frequently include buttermilk or another acidic component. This is what makes the batter rise.

What makes pancakes hard?

Pancake batter that is overmixed becomes tough and flexible due to the development of gluten. Mix just until the batter arrives collectively for light, fluffy pancakes; if a few flour lumps remain, that’s okay. Pancakes are made rich and wet by fat (melted butter).

What oil for pancakes?

Batter puddings are traditionally made with lard or drips, but you can also use vegetable or sunflower oil. Droplets of water should be able to skip across the surface of a hot pancake pan.