Pannekoeken

Alex requested this recipe, which was a fun opportunity to look at my Jr. High School-era handwriting on the recipe card. I learned to make pannekoeken in Home Ec. in 7th grade (surely that class has since been eliminated or at least renamed) . It is like a large popover or a very eggy panckake that’s baked, and is typically served for breakfast. The whole thing puffs up when you bake it and then the edges fall inwards.

One example of a pannekoeken. They puff up higher if you preheat the pan and butter good ‘n’ hot, but this was the first batch and I was impatient.

Preheat oven to 45o. Coat a circular baking dish (ideally one with high sides) with melted butter.

Combine:
1/2 c. flour
1/2 c. milk
2 eggs

Beat until smooth. Pour the batter into the buttered pan and sprinkle the top with cinnamon and sugar. Bake for 15 minutes, until it puffs up and browns on the edges. Serve as quickly as possible, because it will fall as it cools. I like to serve it with maple syrup, but it is also good with fresh or canned fruit.

NOTE: This recipe doesn’t double well, so if you want more pannekoeken, you should just make it one batch at a time. This recipe makes enough for one very hungry person.