Quick & easy breakfast: Pannenkoeken

Happy weekend! One of my favorite quick & easy breakfasts… pannenkoeken, a Dutch souffle-style pancake.

Pannenkoeken
2 T butter (coconut oil for DF)
1/2 c milk (or your fav milk-substitute for DF)
2 eggs
1/2 cup flour
Pinch of salt
Pie pan
Topping ideas: Cinnamon sugar, preserves, maple syrup, powdered sugar

Preheat oven to 425.
In a bowl, use a whisk to whip together milk, eggs, and salt. Whisk in flour.
Add the 2T butter (or coconut oil) to the pie pan, and place in pre-heated oven.
Once melted, pour in the batter.
Bake 15-18 minutes, or until risen and golden around the edges. *warning* do not open the oven during baking, or it will fall.
Top with a sprinkle of cinnamon sugar or powdered sugar, maple syrup, preserves, or use your creativity & let me know what you topped yours with!

 

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About The Author


Lauren Voigt

Lauren launched Minnesota Uncorked™ to nurture a community uniquely for Minnesota's wine culture, encouraging exploration of wine. She is WSET Certified Level III (Distinction), and a Certified Wine Professional (CWP) through Saint Paul College. When she's not masquerading as a wine writer on the internet, Lauren earns her keep as a marketing specialist in the wine industry. Lauren can be reached at lauren@mnuncorked.com.
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