Dutch pancakes are a mix between American pancakes and French crépes. Thin and delicious they´re usually eaten with syrup, sugar or apple, but also savory with cheese or bacon. So good!
Mix the flour, salt and half of the milk into a smooth batter. While stirring, add the eggs and the rest of the milk.
Melt a little nub of butter in a frying pan on high heat. Swirl the pan to evenly distribute the melted butter.
Pour some of the batter into the pan and swirl it again to distribute the batter. Bake for about 2-3 minutes until the top is dry, the same way you would do with a fried egg, and then flip it over. Bake the other side for about 2-3 minutes too. Put the pancake on a plate.
Add another nub of butter to the pan and repeat the whole process till all the batter is made into delicous golden brown pancakes.
(I recommend putting a plate on top of the stack of pancakes that are ready, so they stay warm).
Variations:
– For cheese pancakes, you simply put a couple of slices on the pancake after you’ve first flipped it and then fold it over, so the cheese can melt inside.
– For bacon pancakes, you put a couple of slices of bacon on top of the pancake once you’ve poured the batter into the pan. They will slightly sink into the batter.
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These were super yummy–a nice little trip off the beaten path of pancakes. My kids ate them happily with butter and maple syrup, and my oldest and I also enjoyed them with a cream cheese-marshmallow filling, crepe-style. It did take me a few rounds to get the right temperature and timing, but even the more well-done pancakes were tasty.
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Serves: 10 Level: Easy
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Serves: 11 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
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Sophie on 4.27.2013
I wrote the recipe using the metric system. It seems to have a little glitch when converted to USA. Try using an online converter for the right amounts.
Nacho Muchacho on 11.30.2011
I don’t understand the 7-1/2 pinch(s) milk. maybe it’s my computer.