Photo © Karin EngelbrechtA 'stroopwafel' is a syrup-filled waffle from the Netherlands. The batter for stroopwafels is baked golden in a waffle iron, after which the waffle is split in two, spread with caramel syrup and sandwiched together. The history books tell us that the first stroopwafels were baked in Gouda (also famous for its cheese), sometime in the late 18th century.
Photo © Ellen SchelkersPancakes are not only traditional here in the Netherlands but their history in the Lowlands stretches so far back in the mists of time that one can safely assume that the Dutch have always eaten pancakes. In fact, some historians seem to think that Dutch settlers were responsible for introducing the treat to the Americas. There are quite a few varieties of Dutch pancakes: the most common is the plate sized variety, often eaten with bacon and syrup. There are also baby pancakes, called 'poffertjes' and 'drie in de pan' (translates as 'three in the pan', which are similar in size to American pancakes).
Photo © Karin EngelbrechtThese delicious Dutch cinnamon-gingery cookies are traditionally eaten at Sinterklaas, a Dutch festival on Dec. 5. The history books tell us that it was the Dutch who first introduced cookies to North America (even the word 'cookie' comes from the Dutch 'koekje'), and some of the earliest recipes seen in these records are for speculaas.
Photo © Karin EngelbrechtPoffertjes, or pancake puffs, those beloved Dutch baby pancakes, are a perennial favorite. The ultimate way to eat them is this classic version: poffertjes with butter and powdered sugar.
Photo © HeinekenFor many, Dutch beer tends to be synonymous with Heineken. Did you know that the Heineken Museum is a popular tourist attraction in Amsterdam? Also make sure to try Grolsch (pilsner), Bokbier (dark seasonal beer) Wieckse Witte (white summer beer) and beers from small specialty brewers like Brouwerij 't Ij.
Photo © Lucas BolsJenever (also known as genever or as Holland gin or Dutch gin in the English-speaking world) is the Netherlands' most traditional liquor. First developed as a medicine in the Middle Ages, it became popular for its juniper berry flavor in later centuries. Making jenever involves blending neutral grain spirit and 'moutwijn' (malt wine), which resembles whisky and consists of any mixture of malted barley, wheat, corn or rye, and adding spices.
