"Pannenkoek", the Dutch word for pancake, is a delicious crepe with a variety of toppings cooked right into the batter.  In the Netherlands they are eaten primarily for lunch or dinner, but our variety of delicious recipes make them perfect for breakfast as well.  They are 12" in diameter and the more ingredients you put inside, the more filling they become.

Our savoury ingredients are usually cooked right into the batter of the Pannenkoek, while some of our sweeter recipes also have some of the ingredients served on top.  The crepe base, while delicious on it's own, will also absorb the natural flavours of the ingredients it's cooked with, making each Pannenkoek completely unique.  Along with more than 40 different suggested combinations on the regular menu, each month our chefs and staff work together to create a new and delicious masterpiece for you to savour.  You can also let your imagination and your taste buds be your guide using our build your own section of the menu.  If you have a great new idea for the special of the month, enter it at the front counter for a chance to win a dinner for two on us!

Where it all began...

In the Netherlands, Pannenkoek is as popular as pizza and hamburgers are in North America.  Every few blocks you will find a Pannenkoek Haus.  The Pannenkoek can be made several different ways and each restaurant adds their own special flare to stand out from their competition.  Some have the added ambience of their quirky locations ranging from old farm houses, windmills, or even renovated old ships.  Holland even has an association of registered Pannenkoek Restaurants, the symbol of which is displayed in our front entrance.

In 1996, Denice Greenwald, founder of the Pfanntastic Pannenkoek Haus, trained at "De Bosrand", a recognized restaurant in Southern Holland specializing in making these delicious Pannenkoeken.  There, she learned the skill, technique and recipe, unique even by Netherlands standards.  The very pans used to cook them were designed and patented by the same man who agreed to train her.

In January or 1997, Denice worked to bring the Pannenkoek concept to Calgary began.  With the blessing of the owner of De Bosrand, she worked with immigration to bring Rene Hagens, the original cook who was assigned to training her, to Calgary where he spent the next 5 years.  Some ingredients needed to be imported directly from the Netherlands and the cooking techniques needed to be completely modified to compensate for the difference in altitude and humidity.  It was all about a good consistency, colour and texture to the batter.  With great persistence and weeks of trial and error, it was finally all figured out and the Pfanntastic Pannenkoek Haus was open for business.  With accolades from local food critics, a feature on the Food Network and write ups in Gourmet Magazine from New York, people from all over the world have noticed and are raving about our food.

I hope once you come in, you'll come back to try our countless recipes  and different versions of what has been referred to as

"truly a Dutch Dining Treat".

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