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For the past few years, my family has had pannekoekens for breakfast on Christmas morning. Growing up there was a local restaurant called Pennekoeken. This was the after-church restaurant that holds a place of honor in many of my childhood memories. Unfortunately, the restaurant closed down when I was in college and I have missed it for years. After an evening of reminiscing my family and I decided it was time that we found our own recipe and enjoy pannekoekens again.

Pannekoekens or as they are sometimes known Dutch Baby Pancakes, taste a little like crepes but in pancake form. The batter puffs up to form a billowy crust with a custard-like center. These chewy pancake bowls are perfect for filling with some of your favorite toppings. I would recommend this recipe to any and all who have a love for breakfast. I hope you can find a way to work this recipe into your holiday routine and create new family traditions around the table.

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Pannenkoeken

Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: German
Keyword: pancakes
Servings: 1

Ingredients

  • 3 Eggs (room temperature) To get your eggs to room temperature put them in a bowl of warm water until you are ready for them
  • 3 Tbsp Butter
  • 1/2 cup Milk
  • 1/2 cup Flour
  • 1 tsp Vanilla
  • pinch Nutmeg
  • pinch Salt
  • 1 Tbsp Sugar

Lemon Whipped Cream

  • 2 Cups Heavy Whipping Cream
  • 2 T Lemon Curd
  • 3 T Sugar

Instructions

  • Preheat your oven to 425°F
  • Warm a 10" cast iron skillet in the oven for 5 minutes
  • Melt 3 Tbsp of butter in your skillet, making sure to coat the sides
  • Whisk together salt, nutmeg, sugar, flour, eggs, milk and vanilla until smooth
  • Pour your batter slowly into the center of the skillet and immediately place back into the oven
  • Bake for 5 minutes
  • Reduce the heat to 325°F for 30 minutes
  • While your pannekoeken is baking make your whipped cream:
  • Whip together your heavy whipping cream and sugar in an electric mixer until it becomes thickened
  • Add the lemon curd to your cream and continue to whip until stiff peaks form
  • Remove your pannekoeken from the oven and run a spatula gently around the edge and guide out of the pan and onto your plate
  • top with your favorite, we use brown sugar, mixed berries, bananas, whipped cream and maple syrup