Flemish pancakes

 Traditional Flemish Pancakes: Thin, Supple and Perfectly Foldable

A Little History

Flemish pancakes (Vlaamse pannenkoeken) have been part of home cooking in the Low Countries for centuries. They were traditionally made on feast days such as Candlemas (Lichtmis), when every household would prepare a stack to mark the end of winter and the return of light. Before sugar was cheap, they were eaten with apple syrup, honey or simply a dusting of brown sugar. In rural Flanders, families cooked them on cast-iron pans over a wood stove, and children learned to flip their first pancake long before they could properly write their name. Even today, every generation has its own “secret” recipe – but they all agree on one thing: the perfect Flemish pancake must be thin, supple, and soft enough to roll with one hand.

The secret? A light batter, a touch of beer or sparkling water for airiness, and the right balance between milk, eggs and flour. The result: paper-thin crêpes with just enough elasticity to roll around any filling you like

Ingredients (for ± 12 pancakes)

250 g plain flour

3 large eggs

500 ml whole milk

150 ml pils beer or sparkling water (for extra lightness)

1 tablespoon sugar

1 pinch of salt

1 tablespoon melted butter (plus more for cooking)

Optional: a splash of vanilla extract or a little lemon zest

Method

1. In a mixing bowl, whisk the flour, sugar and salt.

2. Add the eggs and start incorporating the milk gradually to avoid lumps.

3. Pour in the beer or sparkling water and whisk until perfectly smooth.

4. Add the melted butter and rest the batter for at least 30 minutes (more is better – up to 2 hours).

5. Heat a lightly buttered crêpe pan on medium heat.

6. Pour a ladle of batter, swirl to coat, and cook until the edges lift and the underside is lightly golden. Flip and cook for a few seconds on the other side.

7. Stack the pancakes on a plate and cover with a clean cloth to keep them supple.

Serving Ideas

Cream + jam (as pictured)

Classic: a sprinkle of fine sugar and a squeeze of lemon

Cassonade

Warm apple compote with cinnamon

Speculoos spread and banana slices

Savoury: ham and cheese, rolled and reheated in the pan

Nutella

Why Flemish Pancakes Are Special

They're not thick and bready like American pancakes, and not quite as fatty as French crêpes Suzette. Flemish pancakes are meant to be thin, soft, and flexible – you can roll them, fold them, stuff them, or eat them with your fingers straight from the pan. The batter is simple, but the texture is everything: elastic, tender, and slightly custardy.

They’re best enjoyed in good company, with a stack in the centre of the table and fillings spread out like a buffet. The only rule: the pan never rests until everyone is full.