Strawberry-Hibiscus Pannenkoeken (Dutch Pancakes)

Planning a special brunch or breakfast? These thin Dutch pancakes are beautifully flavoured even before you pour on the syrup. Sweet and floral, it tastes like a glorious summer day captured just for you and your loved ones to enjoy.

Prep Time
10 minutes
20 minutes to overnight resting time
Cook Time
Pancakes: 2-3 minutes each
Syrup: 20 minutes
Servings

For the pancakes:

  • 2 cups (250 g) all-purpose flour 2 cups (250 g) all-purpose flour
  • ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
  • 1 tbsp (10 g) dried hibiscus flowers, crushed or ground fine (or 1 tea bag of hibiscus tea) 1 tbsp (10 g) dried hibiscus flowers, crushed or ground fine (or 1 tea bag of hibiscus tea)
  • ½ tsp (3 g) salt ½ tsp (3 g) salt
  • 2 eggs 2 eggs
  • 2 cups (500 ml) milk 2 cups (500 ml) milk
  • 2 tsp (10 ml) pure vanilla extract 2 tsp (10 ml) pure vanilla extract
  • 1 tbsp (14 g) butter, melted 1 tbsp (14 g) butter, melted

For the strawberry-hibiscus syrup:

  • ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed
  • ½ cup (125 ml) water ½ cup (125 ml) water
  • ¼ tsp (2 g) salt ¼ tsp (2 g) salt
  • 1 cup (140 g) sliced strawberries, washed and hulled 1 cup (140 g) sliced strawberries, washed and hulled
  • 2 tsp (6 g) dried hibiscus flowers (or 1 tea bag) 2 tsp (6 g) dried hibiscus flowers (or 1 tea bag)

Garnish (optional):

  • Redpath® Icing Sugar Redpath® Icing Sugar
  • sliced strawberries sliced strawberries

Instructions

For the pancakes:

Step 1

In a medium bowl whisk together the all-purpose flour, Redpath® Golden Yellow Sugar, ground dried hibiscus flowers, and salt until well blended.

A bowl of flour, sugar, salt, and hibiscus with a whisk

Step 2

In a large bowl using an immersion blender, blend eggs until frothy and pale in colour. Add in the milk and vanilla extract, and blend for a few seconds to incorporate.

Eggs and milk blended in a glass bowl with an immersion mixer

Step 3

Add in a third of the dry ingredients, and blend until smooth. Repeat process with the remaining dry ingredients. Add in the melted butter, and process until well mixed.

Blending eggs, milk, and flour in a glass bowl with an immersion mixer

Step 4

Cover bowl and let rest at room temperature for 20 minutes to overnight to allow flour to absorb some liquid and the gluten to relax.

Step 5

Add about one or two teaspoons (5 to 9 grams) of butter in a nonstick skillet or crepe pan (we used a 10-inch non-stick crepe pan). Melt over medium heat, ensuring the pan is coated. Once the butter is hot, ladle about ½ cup (125 ml) of the batter into the hot pan while swirling the pan; making sure the entire surface is coated with a thin layer.

Step 6

Cook for approximately 1-2 minutes, or until the top of the pancake begins to “dry” out. Run a spatula around the edges to ensure that the pancake isn’t stuck to the pan. Flip pancake over and cook for another minute, or until golden in colour.

Repeat with the remaining batter.

Step 7

Serve pancakes warm or at room temperature either rolled up or flat. Drizzle with the strawberry-hibiscus syrup. If desired, dust with Redpath Icing Sugar and garnish with fresh strawberries.

For the strawberry-hibiscus syrup:

Step 1

In a medium heavy-bottomed pot, combine the Redpath® Golden Yellow Sugar, water, and salt. Place over medium-high heat and bring to a boil, stirring to dissolve sugar. Carefully add strawberries. Bring mixture back to a boil; boil for 10 minutes. Reduce temperature to medium-low. Sprinkle in the dried hibiscus flowers (or add tea bag) into the strawberry mixture. Simmer for an additional 5 minutes.

Step 2

Place a strainer over a large measuring cup or a bowl. Strain the strawberry-hibiscus mixture. Discard tea bag if using. Reserve solids for another use.

Syrup can be kept for up to 2 weeks in an airtight container in the fridge.

A plate of pannenkoeken or Dutch pancakes with strawberries and strawberry-hibiscus syrup poured on

Chef's Tip

*If using tea bags, ensure the tea uses just hibiscus petals as some may be mixed with green or black tea leaves.

*You can find dried hibiscus flowers in health or bulk food stores.

*Batter can be made the night before; make sure to stir the batter before cooking.

*Use the strained strawberries as a quick spread on toast, in smoothies, or as a topping for yogurt or ice cream.

*Any leftover syrup can be used to flavour cocktails, teas, milk, or sparkling water.

*A blender or a handheld mixer may be used if an immersion (handheld) blender is not available.

*Make the syrup while the batter is resting.

*If a thicker syrup is desired, place the strained liquid back onto the heat and simmer until the desired consistency is reached. Syrup will thicken as it cools.