Located in the basement level of a restored 17th-century Dutch East India Company canal house, The Pancake Bakery is a rectangular space of low ceilings, exposed beams, a brick wall, and a constant flow of patrons. The “Pancake Crew” hustles back and forth, serving their hungry customers any one of 79 different types of pancakes. Make no mistake: These pannenkoeken are not your typical Sunday-morning flapjack. Thinner than American-style pancakes but thicker than French crêpes, they’re enormous, up to 12 inches in diameter, have a spongy consistency, and are best eaten for dinner. Although the pancake ingredients are simple — flour, milk, salt, and eggs — it’s the fillings where chefs get creative, stuffing them with savory or sweet additions. Of course, you can always choose just a basic pancake, or one with traditional cheese and bacon elements, and pour yourself a generous serving of syrup from an actual bucket that sits on your table.
Try This: Sip a refreshing strawberry yogurt drink before you plunge into a small tureen of vegetable soup, accompanied by some fresh rye bread. Then get down to business with a savory Greek pancake with lamb gyros, tzatziki sauce, olives, and feta cheese. Or you can take on one of the sweet offerings, such as the Hawaiian pancake, with pineapples, bananas, whipped cream, and vanilla ice cream. Finish this meal of comfort food with apple pie topped with cinnamon ice cream, whipped cream, and a dusting of cinnamon and powdered sugar.