Pannekoeken can be described as a cross between a pancake, a German pancake, and a crepe.

It’s a die-hard traditional breakfast in The Netherlands, especially when company comes. And because of its versatility, the Dutch will even serve it for dinner. It’s one of the culinary joys of visiting this lovely country.

Breakfast chefs applaud pannekoeken because they’re scrumptious, easy, and fun. The easy piece comes from baking it in the oven rather than tending a griddle or crepe-maker. The fun piece comes with its interesting differences. For instance:

• Pannekoeken forms a big, tall bowl while German pancakes roll and buckle, and pancakes and crepes are simply flat.
• With a pannekoeken, the fruit goes into the formed bowl after it's baked. With a German pancake, the fruit goes in before it's baked.
• A pannekoeken is more versatile - often loaded with a savory filling or with meat and potatoes. It's difficult to find a single German or traditional pancake recipe that doesn’t include fruit.
• A pannekoeken is baked in a specialty pan, a pannekoeken pan (commonly known as a Dutch Baby Pan), or a rounded skillet with a nonstick surface. A German pancake is often baked in a rectangular pan.

But here's the surprise: It's the preparation method and the pan that makes the difference, not the batter. Even the ratio of milk and eggs in both recipes (German and pannekoeken) is the same.

And here's more good news, you don’t actually NEED a Dutch Baby Pan to make these. Any skillet with highly slopping sides will work just fine as well!

If you like the idea of shaking up a weekend breakfast with something a little different, then give this recipe a try. It’s designed for an 11- to 12-inch Dutch baby pan or skillet. This is a five-ingredient five-step recipe that really goes together quickly. I thank chef Dennis Weaver of The Prepared Pantry for sharing with us (www.preparedpantry.com).

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    Alice Osborne
    Weekly Newsletter Contributor since 2006
    Email the author! alice@dvo.com