Debbie, my daughter, loves aebleskiver. I’m enamored with pannekoeken. But then, aebleskiver is more of a pastry. I use pannekoeken for meals. Debbie thinks there were more ways to use aebleskiver than pannekoeken. I disagree. How come Debbie always wins?

We serve pannekoeken several times a year in our store in Rigby, Idaho. That’s because it’s quick and easy. We make two pannekoeken at a time, bake them for eleven minutes, and cut each into 12 slices. So that’s 24 servings every eleven minutes.

Most of the time, we serve them as you would German pancakes with a fancy syrup. Last week, we loaded them with a really good peach filling, drizzled a little buttermilk syrup over the peaches, and topped each slice with caramel whipped cream. That was a hit. (Caramel whipped cream is easy. Substitute brown sugar for the white sugar and caramel flavor for the vanilla.)

Years ago I was visiting Provo and stopped for lunch in a bright little restaurant. On their lunch menu, they had a pannekoeken with fresh veggies and a cheesy cream sauce drizzled over the veggies. (I was probably Gouda.) That started my love affair with pannekoeken for lunch.

When we lived in Minnesota, we discovered a chain of restaurants that served pannekoeken for breakfast, lunch and dinner. For dinner, they served pannekoeken like shepherd’s pie and taco pannekoeken–sometimes pannekoeken with meat and potatoes and gravy. That turned me into a pannekoeken for dinner fan.

If you’ll search our website, you’ll find dozens of ideas but you’ll find a couple here to get you started.

What you’ll need and deals for our Meridian friends

  • You’ll need a specialty pan or a rounded, nonstick skillet with a good, slick surface. If you don’t have one, catch this super deal on our website: Get an eleven-inch pannekoeken pan for only $25 with two free pannekoeken mixes and two free buttermilk syrup mixes. The freebies are worth almost $25. The mixes make nine pannekoeken each—108 pie-sized servings each. Each of the buttermilk syrup mixes makes three cups of syrup. Catch this pannekoeken freebie offer here. This offer may expire without notice.
  • There are lots of scratch recipes including on our site but a mix is handy and we put extra flavors and dairy products in our mixes.
  • About caramel whipped cream. Once you start using caramel whipped cream, you’ll never want to go back to vanilla—and your family won’t let you. Use this code, ldsmagc2, and get a caramel flavor for a buck. It sells for $9.99 on our site.   The code expires on May 5.

The Farmer’s Breakfast Pannekoeken

We thought breakfast burritos—why not breakfast pannekoeken? You load it with scrambled eggs and whatever goodies fit your fancy.

Farmers Breakfast

  1. Make a cheese sauce. Place one tablespoon of all-purpose flour in a small pan.  Measure one cup of milk.  Drizzle a little of the milk into the flour and stir to make a paste.  Add the rest of the milk, a little at a time, stirring after each addition.  Stir in 1/4 teaspoon salt.  Heat to simmering over medium heat, stirring frequently.  Stir in 1 1/2 cups grated cheddar cheese until melted.  Remove from heat.
  2. Make a 12-inch pannekoeken from a recipe or with our pannekoeken mixes.  While your pannekoeken is baking, cook the eggs.
  3. Scramble the eggs. Ten eggs will load up a 12-inch pannekoeken and make six to eight servings.  We added 1/2 cup chopped ham.  You may also add crumbled bacon, sautéed onions, or cooked bell peppers.
  4. Assemble your pannekoeken. Spread the scrambled eggs in the hot pannekoeken.  Top with sour cream or salsa if desired.  Drizzle with warm cheese sauce.

Fresh Veggies for Lunch Pannekoeken

Pannekoeken works for breakfast, lunch, dinner, and dessert.  You can make pannekoeken two ways:  Add the extras to the pannekoeken mix or cook thFresh Veggiese pannekoeken and then use the pannekoeken as a bowl for the extras.  Because of the cooking time involved, we used the latter method.

We steamed the veggies, beginning with the carrots since they take the longest to cook.  We made a simple cheddar cheese sauce, then loaded the pannekoeken with vegetables and drizzled them with the cheese sauce.

This makes a great lunch dish.  Add cooked sausage or ham or turkey and you have a full-course dinner.

To make this even quicker, use a pannekoeken mix.

For the Pannekoeken

Ingredients

1/4 cup butter
3 large eggs
1/8 teaspoon salt
3/4 cup milk
3/4 cup all-purpose flour

Directions

PannekoekenSteps

  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 pan.

Bake for 20 to 25 minutes or until the top starts to turn golden brown.

For the vegetables

Ingredients

1 cup carrots, sliced
1 3/4 cup red potatoes, washed and cut into 1 inch cubes
1 cup pearl onions, washed and prepped
1 1/2 cups broccoli florets

Directions

  1. In a saucepan with tight-fitting lid, steam the vegetables starting with the carrots.
  2. After the carrots have steamed for about five minutes and are soft enough that they can barely be penetrated with a fork, add the potatoes and onions and continue cooking.

Add the broccoli for the last five minutes of cooking.  Drain well.

For the cheese sauce

Ingredients

2 tablespoons butter
1 tablespoon cornstarch
1/4 teaspoon salt
pepper
1 1/4 cups milk
1 cup grated cheddar cheese

Directions

Melt the butter in a medium saucepan.

Add the cornstarch, salt, and a sprinkling of pepper. Stir together into a paste.

Add the milk and whisk until smooth. Cook over medium heat, stirring often, until the sauce is thick and bubbly. Add the cheese and stir until smooth.

Fresh Strawberry Cream Cheese Pannekoeken

Fresh strawberries make a wonderful pannekoeken.  Simply loading a pannekStrawberryoeken with sweetened strawberry slices and topping it with whipped cream—as you would for strawberry shortcake—may be our favorite.

If you prefer, you can top fresh strawberries with a glaze from your favorite strawberry pie recipe.  In this recipe, we spread a cream cheese filling over the pannekoeken before adding the strawberries.

For the Pannekoeken:

Ingredients

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 Dutch Baby 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 pan.
5. Bake for 15 to 18 minutes or until the top starts to turn golden brown.

For the cream cheese filling:

2/3 of 8-ounce package of cream cheese
1/2 cup ricotta cheese
3 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon orange zest

In a medium bowl, beat all ingredients with an electric mixer until smooth.

To assemble the pannekoeken:

Spread the cream cheese filling over the bottom of the pannekoeken.  Top with 2 to 3 cups sliced strawberries that have been tossed in sugar, just enough to sweeten the berries a bit.  Garnish with whipped cream.

 

Author Biography

Dennis Weaver has burnt food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an E-book or as a Kindle book on Amazon.

He loves to help people bake and shares his vast collection of cooking and baking knowledge on his blog as well as in his E-books and Magazines.

Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and five beautiful granddaughters.

To learn more about The Prepared Pantry, visit our website at www.preparedpantry.com.