These traditional Dutch pancakes are a favorite supper standby in the Netherlands. In fact, frugal housewives used to serve this type of pancake following a nutritious legume-based evening meal, such as brown bean soup or traditional split pea soup. Apparently it was thought that fewer pancakes would be required after such hearty fare.
The traditional method for making this type of pancake uses a mix of wheat- and buckwheat flours, leavened with yeast. The pancake batter is enriched with fresh and dried fruits, such as raisins, sultanas and apple. Drie in de pan pancakes require a little bit more resting time than modern versions of the recipe that use baking powder. These pancakes are traditionally served with stroop, a dark, molasses-like pancake syrup and a dusting of powdered sugar.
Bake your own:
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