Fryske Pannekoek - Frisian pancake

(4 pcs)


5 dl convert conversion milk

1 teaspoon yeast

300 gr flour convert conversion

pinch salt



beerenburg (herbs liquer)

More pancakes:

basic pancake recipe

Crepes Suzette

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Preparation in advance:

Dissolve the yeast in a part of the lukewarm milk, set aside 10 minutes.

Make a little hole in the flour and add the yeast mixture. Whip, while adding the rest of the milk, to a smooth batter. Cover and let the batter rise 1 hour on a warm spot.

How to prepare:

Heat some butter in a pancake or frying pan. Spoon a quarter of the batter in and move the pan around, so the batter covers the complete bottom. Fry the pancake over low heat to golden brown and turn when the surface is dry. Fry the second side brown fast.

Fry the other 3 pancakes and keep the pancakes warm.

Serve the pancakes with butter and sugar. (And some Beerenburg for whoever likes it)

(source: the Welkokende Vriesche Keukenmeid)

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)