Pannekoeken are fascinating--how they rise up dramatically. Friends and family get such a kick seeing this big bowl towering above the pan come from the oven.
And they are quick and simple to make: add milk and eggs and put them in the oven for eleven minutes.
I'm convinced that most folks just put syrup on them and eat them as they would pancakes and waffles. I love them with fresh fruit.
But when we lived in Minnesota, there was a chain of restaurants that served pannekoeken for breakfast, lunch, and dinner. That's all they served. Maybe scrambled eggs and ham for breakfast and shepherd's pie for dinner--in a pannekoeken.
Each mix makes nine 12-inch pannekoeken. You can use the same mix for both pannekoeken and German pancakes.
The ingredients are the same but the directions are very different. There are directions for both on the back of the package.
