Recipe: Basic pancakes
By Jasmijn de Gijt
Something I grew up with and one of my favourite lunch foods while bulking! Here’s my basic recipe for (Dutch) pancakes, enjoy!
Ingredients (serves 4)
- 450 g wheat flour + 1 teaspoon of baking powder OR 450 g self-raising flour
- Pinch of salt
- 4 large eggs
- 1 L milk
- Toppings: cheese, bacon, stroop, jam, honey, etc.
- Oil for frying (about 4 tablespoons)
- Mix the wheat flour, baking powder and salt (or mix the self-raising flour with the salt).
- Crack the eggs and add them to the flour. Now add approximately 400 mL of milk and combine all the ingredients with a whisk. You should obtain a thick batter. Using some force (you are a beast after all!), whisk it until all the lumps have disappeared.
- Whisk in the remaining milk.
- You can now refrigerate the batter for up to two days, or use it right away.
- When ready to cook, preheat a nonstick pan (preferably a special ‘pannenkoekenpan’) over medium-high heat.
- Add a little bit of oil to the pan and swirl this around.
- Add some pancake batter to the pan and swirl it around to cover the entire surface of the pan.
- Cook until the edges start to ‘fold back’, then flip the pancakes using a spatula. Cook for about 30 seconds more. Both sides of the pancake should have some brown flecks on them.
- Transfer the cooked pancakes to a plate and repeat until you run out of batter. You should end up with a nice stack of pancakes.
- Optional: I like to add fry the cheese for my pancakes slightly in the pan before adding pancakes batter. This way the cheese melts and crisps up. You can do the same thing with bacon!
Macro’s (per person, toppings not included)
Carbohydrates 109 grams
Fat 24 grams
Protein 28 grams