When I was in middle school, everyone was so excited to take Family and Consumer Science classes (or FACS). We loved FACS for one reason, and one reason only: food. Each year, we got to spend a couple weeks in the test kitchen learning basic cooking skills and table manners. Our teacher, Mrs. Brommer, would demonstrate a recipe and we would have a chance to make it in small groups. Each recipe was split into a myriad of steps, allowing each student a chance to touch the recipe. This recipe for Dutch Pancakes originally had over a dozen steps, filled with reminders to clean up spills and not let anything burn. I’ve simplified the original recipe (I hope you won’t spill batter everywhere, now that I took out that line!) and hope you’ll enjoy this quick and easy breakfast!
- 1 tablespoon butter
- 2 eggs
- ¾ cup flour
- ¾ cup milk
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Preheat oven to 425 degrees Fahrenheit.
- Place butter in a glass baking dish and melt in heated oven.
- Allow butter to melt completely, and remove from oven. Tilt dish to coat evenly coat the bottom of the dish with butter. The original recipe called for 2 tablespoons of butter. I use only one tablespoon, and you can probably get away with using even less, depending on the size of your dish.
- Mix eggs, milk and flour with a whisk or electric mixer until smooth.
- Pour mixture into prepared pan. Wipe any mixture from the side of the pan, as it will burn in the oven.
- Sprinkle with cinnamon and nutmeg and bake for 15-20 until pannekoeken is well risen and golden brown.
- Remove from oven and let cool. Your pannekoeken will deflate as it cools.
- Slice and serve. Sprinkle with powdered sugar or serve with fruit. Remember my apple butter recipe from last week? Pannekoeken and apple butter are a match made in heaven. Enjoy!