Authentic Spekdikken Recipe
Groningen, Netherlands
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Introduction & history
Thicker and larger than the French crêpe but still thinner when compared to the American pancake, spekdikken are savory pancakes that are eaten both for lunch and for dinner and are sold not only at fast-food stands but in restaurants as well. The batter for these pancakes is made with a mixture of rye and wheat flour, eggs, butter, sugar, stroop, milk, water, and seasonings like aniseed, cloves, and cardamom, depending on the recipe. Often, barley flour is added as well into the mix and lard is sometimes used instead of butter, especially in Germany. Bacon and sausage, typically the local metworst sausage, are not added to the batter but in thin slices placed on top of the batter before baking. Spekedikken can be eaten hot or cold, and it is said they are even better after a few days. To aid with digestion, for New Year’s Eve in East Frisia they pair the pancakes with pingelsöpke, a drink that is a mixture of schnapps and small amount of sugar.... Read more
Cooking tips
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method
The main thing when making spekdikken is to melt the butter, the sugar, and the stroop, before adding the rest of the ingredients for the batter. When the batter is made, it should be left to rest overnight in a cool place, which means the following day extra water will need to be added to dilute it. Spekdikken should always be baked in a cast iron waffle iron which is to be greased with bacon once ... Read more -
stroop
If stroop is not readily available in your area, you can use a mixture of butter and sugar, which should be melted before they are used for making the batter.
Recipe variations
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Traditional Spekdikken
Ready in 40minThe traditional spekdikken pancake is a harmonious blend of sweet and savory. It combines rye and wheat flour, the sweetness of stroop (syrup) and brown caster sugar, and the hearty flavors of bacon and Drentse sausage. The overnight rest of the batter enriches its flavors and textures while cooking in a traditional waffle iron results in pancakes that are crisp on the outside and soft on the inside.
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Traditional Spekdikken
PREP 20min
COOK 20min
READY IN 40min
The traditional spekdikken pancake is a harmonious blend of sweet and savory. It combines rye and wheat flour, the sweetness of stroop (syrup) and brown caster sugar, and the hearty flavors of bacon and Drentse sausage. The overnight rest of the batter enriches its flavors and textures while cooking in a traditional waffle iron results in pancakes that are crisp on the outside and soft on the inside.
Ingredients
250 g rye flour
250 g wheat flour
500 ml milk
50 g butter
50 g brown caster sugar
100 g stroop
1 tsp salt
1 tbsp ground aniseed
3 eggs
200 g (breakfast) bacon, cut in small slices or strips
200 g dry (Drentse) sausage, cut in thin slices
Preparation
Melt the butter in a large pot but do not let it burn, then add the milk, the sugar, and the stroop.
Once the sugar had dissolved, mix in the remaining ingredients except for the bacon and the sausage until you get a batter.
Cover and keep it in a cool place overnight.
The following day, the batter would have hardened, so add enough water to get a workable mass that should be thicker than pancake batter.
Heat a waffle iron (a cast iron one), then grease it with bacon.
Put a small heap of batter on the hot iron, then top it with a slice of bacon and two slices of sausage.
Close the waffle iron and cook for a half a minute.
Repeat this last three steps until you've used up all the batter.
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