Pannekoeken work for breakfast, lunch, dinner, and dessert.  You can make pannekoeken two ways:  Add the extras to the pannekoeken mix or cook the pannekoeken and then use the pannekoeken as a bowl for the extras.  Because of the cooking time involved, we used the latter method.

We steamed the veggies, beginning with the carrots since they take the longest to cook.  We made a simple cheddar cheese sauce, then loaded the pannekoeken with vegetables and drizzled them with the cheese sauce.

This makes a great lunch dish.  Add cooked sausage or ham or turkey and you have a full-course dinner.

To make this even quicker, use a pannekoeken mix.

For the Pannekoeken


1/4 cup butter
3 large eggs
1/8 teaspoon salt
3/4 cup milk
3/4 cup all-purpose flour


  1. Place the butter in a pannekoeken pan or an ovenproof skillet with rounded sides.
  2. Preheat your oven to 425 degrees. Put the rack in the center, not the top, shelf. When you turn the oven on, place the pan with the butter in the oven. When the oven reaches 250 degrees the butter should be melted. Remove the pan from the oven.
  3. Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk in the flour until nearly smooth. Your batter is now ready.
  4. Pour the batter into the pan.
  5. Bake for 20 to 25 minutes or until the top starts to turn golden brown.

For the vegetables


1 cup carrots, sliced
1 3/4 cup red potatoes, washed and cut into 1 inch cubes
1 cup pearl onions, washed and prepped
1 1/2 cups broccoli florets


  1. In a saucepan with tight-fitting lid, steam the vegetables starting with the carrots.
  2. After the carrots have steamed for about five minutes and are soft enough that they can barely be penetrated with a fork, add the potatoes and onions and continue cooking.
  3. Add the broccoli for the last five minutes of cooking.  Drain well.

For the cheese sauce


2 tablespoons butter
1 tablespoon cornstarch
1/4 teaspoon salt
1 1/4 cups milk
1 cup grated cheddar cheese


  1. Melt the butter in a medium saucepan.
  2. Add the cornstarch, salt, and a sprinkling of pepper. Stir together into a paste.
  3. Add the milk and whisk until smooth. Cook over medium heat, stirring often, until the sauce is thick and bubbly. Add the cheese and stir until smooth.

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