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.
Spekdikken II
PREP 30min
COOK 40min
READY IN 1h 10min
This recipe is adapted from www.levenderfgoedgroningen.nl.
Ingredients
Spekdikken II
450 g rye flour
450 g barley flour
100 g wheat flour
500 ml milk
500 ml water
500 g stroop
4 eggs
15 g aniseed
7.5 g cardamom seeds
5 g cinnamon
1 sachet of baking powder
400 g dried fat bacon
3 dry Groningen sausages (metworst)
Preparation
Spekdikken II
Melt the sugar and the syrup in a large pan, then stir in the milk and the water.
Next, mix the flour and the eggs in a separate bowl.
Take the pan with the liquid from the stove, then stir in the flour and egg mixture and add the aniseed, the cardamom, the cinnamon, and the baking powder.
Cover the pan with a wet cloth and keep it in a cool place overnight.
The following day, slice the sausages and cut the bacon into 25X20 mm rectangles.
Heat a waffle iron made from cast iron then grease it with bacon rind. If the batter is too stiff, dilute it with some milk.
Place two tablespoons in the center of a waffle iron, then top with at least two sausage slices and bacon slices, which should be placed in the center.
Close the waffle iron and bake for about a minute, then remove from the waffle iron with the help of a spatula or a knife.
Repeat the last three steps until you're out of batter.
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