A pannenkoek (plural pannenkoeken) or Dutch pancake is a style of pancake with origins in the Netherlands. 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. 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.
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