Pannenkoeken met Spek, Kaas en Ui
A hearty and savory Dutch pancake, larger and thinner than American pancakes, filled with crispy bacon, melted cheese, and sautéed onions. This dish is a popular meal for lunch or dinner.
🧂 Ingredients
- 2 large Eggs
- 320 ml Milk
- 200 g All-purpose flour
- 1 tsp Salt
- 150 g Smoked bacon(cubed)
- 1 medium Onion(thinly sliced)
- 150 g Gouda cheese(shredded)
- 2 tbsp Butter(for cooking)
👨🍳 Instructions
- 1
In a large bowl, whisk together the eggs, milk, flour, and salt until a smooth batter forms. It should be pourable, similar to crepe batter.
- 2
In a large skillet or on a griddle, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- 3
Add the sliced onion to the bacon fat in the skillet and sauté until softened and lightly golden, about 5-7 minutes. Remove the onions and set aside with the bacon.
- 4
Wipe the skillet clean if necessary, then melt 1 tbsp of butter over medium heat. Pour about 1/2 cup of batter into the skillet, swirling to create a thin, even layer across the bottom. Cook for 2-3 minutes until the edges start to lift and the bottom is golden.
- 5
Flip the pancake and cook for another 1-2 minutes. Sprinkle half of the cooked bacon, onions, and shredded cheese over one half of the pancake.
- 6
Fold the other half of the pancake over the filling. Cook for another minute until the cheese is melted. Repeat with the remaining batter, bacon, onions, and cheese.
- 7
Serve immediately. Optional: serve with a dollop of sour cream or a side of apple sauce.
💡 Pro Tips
- ✓Ensure the skillet is hot before adding the batter for even cooking.
- ✓Don't overcrowd the pan; cook pancakes one at a time.
- ✓For a crispier pancake, use less milk in the batter.
🔄 Variations
- Add other vegetables like bell peppers or mushrooms to the filling.
- Use ham instead of bacon for a different flavor profile.
- For a sweeter version, omit the bacon and onions and top with powdered sugar and syrup.