Margarita's International Recipes


Pannenkoek met Appel & Spek

Pancakes with Bacon and Apples

"Pancakes for dinner?!" My six-year old daughter couldn't have been more excited. She couldn't believe it: "How? Why?", a big smile on her face. She thought it was absurd, but so neat. In fact, while pancakes is a traditional breakfast food in America, the Dutch do eat these pancakes for dinner. And I can understand why, what a delicious way to break the weekly dinner monotony.

This recipe was fairly easy to make and absolutely delicious. The Dutch pancakes were heavier than American ones, but they had a good flavor and I thought they were a great base for the heavier apple and bacon toppings. The Dutch usually make large pancakes, as a large as a smaller frying pan, but I found these to be a bit unwieldy and too large to have on the plate. Smaller ones worked better.

I followed the original recipe very closely, though I changed the proportions somewhat. I doubled the pancake recipe as I wanted to make sure I had enough for four people (and the following recipe will feed four adults) and used a bit more bacon. I used an electric mixer to make it easier on me, but you can whisk the batter together by hand. These pancakes are usually eaten with suikerstroop, a Dutch dark molasses syrup. I didn't have any at hand, so I substituted with maple syrup. I imagine that only improved the dish. You can substitute with your favorite pancake syrup.

Pancakes with Bacon and Apples


For the pancakes

  • 2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 cups milk
  • 2 eggs
  • 2-3 tsp. butter
  • 2-3 tsp. oil

For the topping

  • 12 oz bacon, sliced into thin strips
  • 3 apples, peeled, cored and thinly sliced
  • pancake syrup


Put the flour, baking powder and salt in the bowl of an electric mixer. Add about 1/3 cup of milk and mix. Gradually add the rest of the milk while mixing. Add the eggs and mix until well combined.

Meanwhile, fry the bacon in a large frying pan until cooked through. Using a slotted spoon remove the bacon onto a paper towel, drain and set aside. Add the apple slices to the hot bacon grease and fry until soft and caramelized.

To cook the pancakes, melt 1 tsp. of butter and 1 tsp. of oil in a small frying pan over medium heat. Pour enough batter to cover the frying pan and cook until it bubbles. Turn and cook until pale gold.

Serve the pancakes topped by the apples, the bacon and syrup.

Adapted from Karin Engelbrecht's recipe at

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