Why should you make pannekoeken? 

Everyone likes them--and they are so darned fun.  They're dramatic and it's nice to show off once in a while.  "How do you make them rise like that?"

It looks impossible.  Look how far above the pan they rise--a gigantic bowl!

And it's all steam--no leavening.  The wet batter in a hot pan expands to climb the sides of the pan--eight inches or more above the rim.  

When we serve them in our test kitchen, we line up maybe a dozen kinds of syrup and let folks put syrup on them like pancakes.  I like them with fruit.  The peach one at the top is drizzled with caramelly buttermilk syrup.  

But there are countless ways to make them.  In a waiting room yesterday, I was reading a food magazine that was extolling pannekoeken served with Italian sausage and cheese.

In the Midwest there is a chain of pannekoeken restaurants that serves them breakfast, noon, and dinner.  Look what they put on their menu.  

Get the pan for $25.  We'll add two free large pannekoeken mixes that each make nine 12-inch pannekoeken.  Then we'll add two syrup mixes for six cups of buttermilk syrup.  

That's $23 in freebies!  

Get the pan and $23 in freebies for only $25.  

(It usually takes us a couple hours on Wednesday morning to take down the previous specials. So some specials may still be available for a couple hours.)