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Pannenkoeken met stroop (syrup pancakes): recipe illustration
Snacks & baking

Pannenkoeken met stroop (syrup pancakes)

Thin, soft Dutch pancakes drizzled with caramelized brown sugar syrup and sometimes dusted with cinnamon. A traditional dessert or snack, much loved by children, enjoyed warm at any time of day.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

489 kcal per serving

Protein
17.4 g
Carbohydrates
74.5 g
of which sugars
33 g
Fat
12.5 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, sugar, salt and nutmeg in a large bowl.
  2. Add the eggs, then the milk gradually while whisking to obtain a smooth, fluid batter.
  3. Let the batter rest 15 minutes at room temperature.
  4. Melt a little butter in a non-stick pan over medium heat.
  5. Pour in a small ladle of batter and tilt the pan to form a thin pancake.
  6. Cook for about 2 minutes, flip and continue for 1 minute until golden.
  7. Drizzle each pancake with warm sugar syrup and cinnamon, then serve immediately.

Variations and tips

With apples. Add thin apple slices to the pan before pouring in the batter.

With what's available here. Stroop can be replaced with molasses thinned with a little maple syrup.

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Original Ecomely recipe.