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Drie in de Pan Recipe (Traditional Dutch Pancakes)


Drie in de Pan Recipe (Traditional Dutch Pancakes)

Drie in de pan pancakes with 'stroop'

Photo © Kosmos Uitgevers
Known as drie in de pan (or 'three in the pan', presumably because you can bake three at a time in a large skillet), these hearty currant-encrusted buckwheat 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.

This recipe has been translated and adapted from the original Dutch in Het Nederlands Bakboek and published on the Dutch Food site with the kind permission of the publisher. The recipe follows the traditional method, using buckwheat flour and yeast, and requires a little bit more resting time than modern versions that use baking powder. But, the result is worth the wait as we're sure you'll agree once you've tried them.

Yield: Makes about 9 pancakes.


  • Scant ⅔ cup (75 g) all-purpose flour
  • Heaped ⅓ cup (50 g) buckwheat flour
  • ¾ tsp instant yeast
  • 1 tsp sugar
  • 1/8 tsp salt
  • 1 egg, well beaten
  • 1 cup (275 ml) milk, lukewarm
  • 3 heaped tbsp (25 g) currants
  • 3 heaped tbsp (25 g) sultanas
  • ½ apple, chopped into small pieces
  • Melted butter or oil, for baking
  • Powdered sugar or brown sugar
  • Stroop (see Tips) or your favorite pancake syrup


Sift the wheat- and buckwheat flours over a large bowl and add the yeast, sugar and salt. Pour in the egg and about two thirds of the milk and whisk until smooth. Pour in the rest of the milk while whisking to ensure a lump-free batter. Stir in the currants, sultanas and apple pieces. Cover the bowl with plastic wrap or a damp tea towel and place it in a warm, draft-free place. The mixture will be ready to use after about an hour, by which time it should have almost doubled in volume.

Heat some butter or oil in a large skillet. Beat the batter again, and pour three ¼ cup portions (about 50 ml each) of batter into the hot skillet. Bake until the top of each pancake begins to set and bubbles appear on the surface. Adjust the heat if necessary (if the heat is too high, the pancakes will appear dark on the outside while still uncooked on the inside, and if the heat is too low, they will become too chewy).

Carefully flip them over and cook gently on the other side until the pancakes are cooked inside. Serve with powdered sugar or brown sugar, stroop or your favorite pancake syrup and a little dash of cinnamon.


  • Stroop is a dark, molasses-like Dutch pancake syrup, which is widely available online on websites that sell Dutch groceries and worth getting if you want to experience the authentic Dutch taste of this traditional dish.
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    6. Drie in de Pan Recipe - Traditional Dutch Pancakes Recipe - Old-Fashioned Dutch Pancakes with Raisins & Currants

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