What is "pannekoek"

n. A form of Dutch pancake made with apples or a variety of other ingredients

Pannekoek is a lunar impact crater that is situated on the far side of the Moon, and cannot be seen directly from the Earth. The crater lies along the northern edge of the slightly larger Dellinger, and their common border forms an area of uneven terrain. Due north of Pannekoek is the huge walled plain Mendeleev. The crater is named after Astronomer and father of Council Communism, Antonie Pannekoek.

This is a worn and eroded crater, although the perimeter of the rim is still visible. The southern part of the interior floor is jumbled and irregular. There is a small crater next to the inner wall along the west-southwest part of the floor. A smaller crater also lies in the interior along the northeast inner wall. There are also several small craterlets on the floor.

A pannekoek or pannenkoek (plural pannekoeken) or Dutch Pancake is a style of pancake with origins in the Netherlands and Belgium. Pannekoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as Crêpes. They may incorporate slices of bacon, apples, cheese, or raisins. Plain ones are often eaten with treacle (syrup made of sugar beets), appelstroop (an unspiced Dutch variety of apple butter) or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery.

Basic ingredients are flour (plain, self-rising or both), milk, salt, and eggs. The addition of buckwheat flour (up to 50 percent) is traditional, but much less common nowadays. Milk can be replaced with soy milk without changing the end result; the other ingredients are essential. Older Dutch or Belgian people may recall the use of beestings in pannekoeken instead of milk.

The ingredients are beaten into a batter of a fairly liquid consistency. A ladle of batter is then pan fried in butter or oil. Once the top of the pannekoek is dry and the edges start to brown, it can be flipped over. The first one is often less than perfect. At home a stack of pannekoeken can be made in advance so everyone can eat at the same time, or people can take turns at the stove.

Pannekoeken can be, and often are, eaten as a main course, served warm, in winter pannekoeken are sometimes eaten after snert in a two course meal. Pannekoeken are a popular choice for a child's birthday meal in the Netherlands and Belgium. Specialised pannekoeken restaurants are common in the Netherlands and Belgium. They often offer a very wide range of toppings and ingredients, traditional and modern (e.g. cheese, oregano and salami on a pizza-pannekoek).

Dutch and Belgian supermarkets offer pre-cooked (microwavable) pannekoeken as well as pre-made batter and dry flour mixes. The latter only needs added water.