Bacon pancakes – recipe from Gernekochen.de

You come home after a long day, the fridge doesn’t have much room, but eggs, flour and a package of bacon are still there – perfect! Bacon pancakes are your savior when things have to be done quickly and you still want the full taste. These Dutch Pannenkoeken, with their delicious baked bacon and hint of sweet sugar beet syrup, are the number 1 pancake in the Netherlands for a reason. The combination of soft dough, savory bacon and that irresistible sweet-salty note – the Dutch simply know what’s good. If you Poor knights or French toast you will love this Dutch classic. Ours too Buttermilk pancakes with maple syrup and walnuts play in a similar league, only here the bacon takes the lead role and combines with the sweet sugar beet syrup to create a delicious duo!

Normal wheat flour type 405 is just right here. It ensures a supple dough that holds together nicely in the pan and still remains tender. If you like, you can also use Type 550 – the pancake will have a slightly stronger taste.

For authentic Spekpannenkoek you need streaky bacon in thin slices. The fat content is important: when frying, the fat becomes crispy while the meat remains juicy. Alternatively, breakfast bacon or streaky smoked bacon from the butcher also works. If you like it really hearty, grab our collection Get to the bacon – 5 delicious recipes with bacon for even more inspiration.

This is the trick for extra fluffy pancakes: the carbon dioxide loosens the dough and makes it airier than with milk alone. You’ll notice the difference immediately with the first bite – soft and fluffy on the inside, slightly crispy on the outside. Carbonated mineral water really makes any pancake batter better!

Oil alone is not enough for the full taste. The butter gives the pancake that distinctive, slightly nutty taste and ensures a golden brown crust. Our motto: If butter doesn’t work, use more butter.

In Holland, unthinkable without it: the dark, malty sugar beet syrup (Stroop) is the perfect counterpart to the salty bacon. Alternatively, maple syrup is also possible, but then that typically Dutch note that is also loved in the Lower Rhine is missing.

Do not pre-fry the bacon too crispy. It will continue to cook in the dough and otherwise become too hard. Slightly browned is enough – the magic happens when the dough is added.

Don’t make the pan too hot. Medium heat is ideal. If the temperature is too high, the bacon will burn and the dough will turn black on the outside before it is cooked through on the inside.

Pour in the batter thinly. The floor should just be completely covered. Dutch Pannenkoeken are thinner than German pancakes – that’s what makes them so tender.

Stir in mineral water just before baking. This keeps the carbon dioxide active and the dough nice and airy.

Be patient when turning. Only turn over when the bottom is golden brown and the pancake comes away easily from the bottom. Slide a spatula under the edge and turn gently. From the other side it only takes about a minute, which is more than enough.

The secret lies in the combination of three elements: The mineral water makes the dough so light that you won’t get it better from any Pannenkoekenhuisje. The butter provides flavor and that golden brown, slightly caramelized edge that crunches slightly when you bite into it. And then that moment when you drizzle sugar beet syrup over the warm pancake – sweet meets salty, soft meets crispy.

Unlike classic German egg tarts, we bake the bacon directly instead of just serving it as a side dish. This is how the bacon aroma combines with the dough and every bite has everything: dough, bacon, taste. If you love this combination of sweet and savory, you should also try ours Buttermilk pancakes with candy bacon try it – similar principle, American twist.

Mix the dough (5 minutes): Pour flour into a bowl and form a well. Beat in the egg, gradually pour in the milk and stir with a whisk from the inside out until smooth. Only add the mineral water at the end – stir only briefly so that the carbon dioxide is retained. The dough should have the consistency of liquid cream.

Prepare bacon (3 minutes): Heat a non-stick pan (24-28 cm) over medium heat. Add a little oil and place 2-3 slices of bacon next to each other and fry for about 1 minute on each side until they are lightly browned – not crispy!

Bake pancakes (4 minutes per piece): Add a small dab of butter to the bacon in the pan. Pour in a ladleful of batter and swirl the pan until the bottom is thinly coated. Cook over medium heat until the bottom is golden brown, about 2 minutes. Turn over and bake for another 1-2 minutes.

Keep warm: Stack the finished pancakes on a plate and cover with aluminum foil, or keep them warm in the oven at 80°C while you bake the next ones. It will take you a total of about 20 minutes to make four pancakes.

Serve: Dust with a little powdered sugar and generously drizzle sugar beet syrup over it. Enjoy immediately while the bacon is still crispy! By the way, it fits in wonderfully fresh cucumber salad – A simple and delicious recipe as a slight contrast. Here you really have everything on one plate! Sweetness, salt, aroma, soft dough, fresh crunchy cucumbers and the wonderful dressing! A dream.

Grab a pan, get started and bring a piece of Holland into your kitchen. This bacon pancake is just the thing when you’re hungry and time is short – and it proves that the best dishes are often the simplest. Show us your result on Instagram and tag us @gernekochen! And if you feel like more stir-fries afterwards: Our Kaiserschmarrn bring Austrian coziness to your plate.