These savoury dutch pancakes filled with mushrooms and gouda are an easy and delicious meal you can make any time of day.
I had Dutch pancakes for the first time while James and I were in Amsterdam last December.
James had raved about how fantastic the pancakes were there, and he was really excited about introducing me to them. There are pancake houses everywhere throughout the city, but we went to the place that was his favourite while he was living there, The Upstairs Pancake House, which was the cutest and smallest restaurant I had ever seen – just 6 tables, and like the name says upstairs 2 flights from the bottom of the street.
What is a Dutch Pancake?
The Dutch pancake (or Pannekoek) originated in the Netherlands, and it is different from a North American pancake in that it is much bigger (pan sized) and not fluffy. Dutch pancakes are more like crepes, although not as thin. Dutch pancakes should also not be confused with a Dutch baby, which is a German pancake, and more like a Yorkshire pudding.
The pannekoek can be eaten plain, topped with a syrup called stroop, or filled. The really interesting thing about Dutch pancakes is that they are just as often filled with savoury ingredients as they are with sweet – in fact, a classic combination is with apple, bacon, and Dutch cheese.
They are either rolled up and eaten by hand or eaten with a knife and fork.
How to make a Dutch Pancake:
To make the batter:
- Whisk the egg until it is frothy. Add the salt.
- Slowly add the milk while whisking until it is thoroughly combined
- Slowly add the flour in while whisking. Whisk until there is no lumps in the batter.
To make the pancake:
- Heat a large non-stick frying pan to medium heat. Add some butter to the pan and spread to coat it.
- Pour about 1 cup of batter (or a little less depending on the size of your pan) into the middle of the pan and spread out using the back of the spoon or ladle until there is a thin layer of batter about the size of the pan.
- You can put your toppings in at this point, or dress the pancake after it is cooked.
- The batter will start to change colour and get a little darker as it cooks. When the batter has cooked most of the way (about 2-3 minutes) flip the pancake and finish the cooking on the other side for about a minute.
I can never get enough mushrooms in my life, so I topped my pancake with a mixture of sliced mushrooms, onions, and gouda cheese. Feel free to try out any of your favourite flavour combinations!
This pannekoek recipe makes 2 large pancakes, but you can easily double or triple the batter if required.
This recipe for easy bean salad is suitable for the following diets:
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Dutch Pancakes with Mushrooms and Cheese
- 1 cup almond milk (or whatever milk you use)
- 1 cup flour
- 1/8 tsp salt
- 8 cremini mushrooms sliced
- 1 onion diced
- 1/2 cup shredded gouda cheese
- butter for cooking
- Whisk the egg until frothy. Add the salt, and slowly whisk in the almond milk, then the flour. Whisk until the batter is free of lumps.
- Heat a large nonstick frying pan to medium heat. Add a 1/2 tbsp of butter, and sauté the onions and mushrooms for 5-10 mins, or until the have released some liquid and have slightly browned.
- Remove the mushroom mixture from the pan and wipe it clean, then return it to the stovetop.
- Add a 1/2 tbsp of butter to the pan, and spread to cover. Pour half the batter into the middle of the pan and using the back of a spoon or ladle lightly spread the batter to cover the pan in a thin layer.
- As the pancake cooks, it will change colour and become a bit darker, this should take about 2-3 minutes. Flip the pancake, top with the mushroom mixture and cheese, cook covered for another 2-3 minutes and then serve.