Pannekoeken (Dutch Pancake) | Midwest Living

Pannekoeken (Dutch Pancake)

Pannekoeken (Dutch Pancake)

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  • Makes: 4 servings
  • Prep 20 mins
  • Bake 25 mins

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Sliced peaches fill the giant baked pancake to make this simple dessert. A dollop of sour cream goes on top.


  • 2 tablespoons butter, cut into pieces
  • 3 eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 2 medium peaches, peeled, pitted, and sliced
  • 2 tablespoons dairy sour cream
  • Powdered sugar
  • Pure maple syrup
  • Fresh raspberries (optional)


  1. Place the butter in an 8x8x2-inch (2-quart square) baking dish or 2-quart casserole. Place dish in a cold oven and turn to 400 degrees F. Melt butter, allowing 5 to 8 minutes. (Be sure to watch carefully to avoid overbrowning the butter). Remove dish from oven.
  2. Meanwhile, in a medium bowl, use a wire whisk or rotary beater to beat eggs. Add the flour and milk. Beat until mixture is smooth. Immediately pour batter into the baking dish. Bake pancake for 20 to 22 minutes or until puffed and well browned. (Do not open the oven during baking.)
  3. To serve, spoon peaches in the center of the warm pancake. Top with sour cream. Sprinkle with powdered sugar and serve with syrup. If you like, top with fresh raspberries. Makes 4 servings.

Nutrition Facts

(Pannekoeken (Dutch Pancake))

Servings Per Recipe 4, Fat, total (g) 12, carb. (g) 40, vit. C (mg) 6, pro. (g) 8, vit. A (IU) 875, iron (mg) 2, calcium (mg) 81, cal. (kcal) 290, sat. fat (g) 6, chol. (mg) 179, fiber (g) 2, sodium (mg) 111

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