“Grandpa, will you make me another one?”   Lily, 8 years old, doesn’t like chocolate.

Weaver_grandchildrenI took one of the little pannekoeken dessert cups and spooned in a layer of banana slices and then a single scoop of vanilla ice cream.  I drizzled it with vanilla cream syrup, like a light caramel sauce, and topped it with a peak of whipped cream.  Lily didn’t want chopped nuts but a bright red cherry on top put a sparkle in her eyes.

Anna, going on four, had to have one too.  Anna loves chocolate.  So I substituted hot fudge sauce for the vanilla cream syrup.  I could have made a batch of chocolate dessert cups for Anna—it’s only three ingredients and nine minutes in the oven. 

We were making little pannekoeken desserts.  We had whipped up a batch for Scot Proctor to try; he was visiting our store in Rigby, Idaho.  Of course, the girls had to have theirs.

Little pannekoeken desserts have been a fun discovery.  We have made a ton of these little desserts, mostly for adults, but kids love their own personal desserts. 

To make these, mix up pannekoeken batter and place a little in each cup of a jumbo muffin pan.  In a hot oven, the batter climbs the sides and extends above the top to make just the right sized dessert cups.  You can make the batter from scratch or use a mix.  We sell both a chocolate pannekoeken mix and a classic pannekoeken mix.  Right now, the mixes are on sale for half off and a mix makes about 80 dessert cups. 

Little Pannekoeken

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The following recipe uses a pannekoeken mix.  You may use the same technique with the scratch recipe found later in this article.  

  •  2  large eggs
  • 1/2 cup milk
  • 1/2 cup chocolate or classic pannekoeken mix

  Preheat the oven to 425 degrees

  1. Mix the eggs, milk, and mix together.
  2. Put a dab of butter in each cup of a six cup jumbo muffin pan.  Put the pan in the oven to heat and melt the butter.
  3. Divide the batter between the six cups in the hot pan.
  4. Bake for nine to ten minutes or until the tops are golden brown.  Remove the little pannekoeken to a wire rack.  Fill with fruit, pastry filling, and whipped cream.  Serve immediately.

Little Pannekoeken for Breakfast

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You don’t have to use these for deserts; they make great breakfast fare, an alternative to waffles or pancakes.  Simply serve them with syrup and maybe a dollop of whipped cream.  The pannekoeken at the right is served with red raspberry syrup and Lemon Cloud Whipped Cream

Lemon Cloud Whipped Cream

2 cups whipping cream
1/2 cup granulated sugar
2 teaspoons lemon flavor
1 tablespoon lemon zest

Whip the cream to soft peaks.  Add the sugar, flavor, and zest and continue whipping. 

Strawberry Pannekoeken

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This is a luscious alternative to strawberry shortcakes!  At its simplest, sprinkle the pannekoeken with powdered sugar, load them with sliced strawberries and top them with whipped cream.

We also made these with a layer of Bavarian cream under the strawberries and they were incredibly good–our favorites.  In the picture, the dessert is drizzled with strawberry syrup.  Both Bavarian cream and fruit syrups are available from The Prepared Pantry.

Hot Fudge Sundae Pannekoeken

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Make little chocolate pannekoeken.  Heat hot fudge sauce in the microwave.  Load the pannekoeken with ice cream.  Drizzle with hot fudge sauce and top with whipped cream and nuts.  Hot Fudge Sauce is available from The Prepared Pantry. 

Tin Roof Sundae Pannekoeken

You can load any sundae into little pannekoeken.  A tin roof sundae is made with vanilla ice cream, chocolate peanut butter sauce, and chopped peanuts.  Here’s how to make your chocolate peanut butter sauce.   

Super Easy Peanut Butter Fudge Sauce Recipe

1 cup semi-sweet chocolate chips
3/4 cup evaporated milk
1/2 cup marshmallow cream
1/2 cup peanut butter made 100% from peanuts

In a small, microwave-safe bowl heat the chocolate chips until melted, stirring as needed. In a cup, heat the evaporated milk in the microwave until hot. Add the evaporated milk to the chocolate and stir. Add the peanut butter and marshmallow cream. Beat with an electric mixer until smooth.

Blueberry Bavarian Little Pannekoeken

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This dessert is made with Bavarian cream, fresh blueberries, a drizzle of blueberry syrup, and topping of whipped cream.  It’s another very good dessert.

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Raspberry Cheesecake Little Pannekoeken

 We made this scrumptious dessert with cream cheese pastry cream, fresh raspberries, red raspberry syrup, and a dollop of whipped cream.  This is a delightful, easy dessert.

Not Just Desserts—Little Pannekoeken for Lunch

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These little pannekoeken are not only great for breakfast and dessert, you can make great lunch dishes in a hurry. 

Consider filling your pannekoeken with meats and vegetables and topping the filling with a white sauce or a cheese sauce.  In the picture to the right, the pannekoeken were filled with a frozen veggie mix steamed in the microwave while the pannekoeken were baking.  It’s topped with a prepared alfredo sauce  In another version, crumbled bacon was added to the sauce.  Other suggestions include:

  • Sausage and gravy over mashed or fried potatoes.
  • Cheese sauce over scrambled eggs.
  • Chili with a sprinkling of cheddar (served like a miniature bread bowl)
  • Fresh sautéed vegetables with herbs and a sprinkling of parmesan

You don’t have to Use a Mix—Pannekoeken from Scratch

This pannekoeken is designed for an 11 to 12-inch Dutch baby pan or a skillet with rounded sides. This is a five ingredient–five step recipe.

1/4 cup butter

3 large eggs

1/8 teaspoon salt

3/4 cup milk

3/4 cup all-purpose flour

Directions

1. Place the butter in a pannekoeken pan or an ovenproof skillet with rounded sides.

2. Preheat your oven to 425 degrees. Put the rack in the center, not the top, shelf. When you turn the oven on, place the pan with the butter in the oven. When the oven reaches 250 degrees the butter should be melted. Remove the pan from the oven.

3. Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk in the flour until nearly smooth. Your batter is now ready.

4. Pour the batter into the hot pan.

5. Bake for 15 to 18 minutes or until the top starts to turn golden brown. Serve hot with your favorite syrup.

 

Editor’s note:  Jumbo muffin pans, pannekoeken pans, pannekoeken mixes, pastry fillings, and fruit syrups can be purchased at The Prepared Pantry