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Dutch Pancakes
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Dutch Pancakes

These Dutchpancakes take me straight back to being four years old in my grandmother’skitchen, making the batter while asking 20 times if the pancakes were donealready… she laughed at my impatience. Simple, comforting, and foreverdelicious I absolutely recommend making them.
Prep Time5 minutes
Cook Time10 minutes

Equipment

  • 1 Frying Pan
  • 1 Large sized mixing bowl
  • 1 Whisk
  • 1 Ladle
  • 2 Plates At least the circumfere of the Frying Pan

Ingredients

  • 2 Eggs
  • 200 grams All purpose flour
  • 500 ml Milk I use plain old regular full fat milk
  • 3 tsp Sugar
  • 3 grams Salt
  • Butter / Neutral oil for baking

Instructions

Making the batter

  • Dump the flour in your large bowl.
  • Crack the eggs into the flour and whisk in untill you have a crumbly substance.
  • Add and whisk in the salt and the sugar. The salt is important do not skip this will make the flavour really pop.
  • Now whilst whisking, add the milk and whisk untill you have a even batter without lumps.

Baking

  • Place a large non-stick or cast-iron frying pan over medium heat. Add a small knob of butter or a splash of oil and let it melt evenly.
  • Drop a tiny bit of batter into the pan, it should sizzle gently but not burn. Adjust the heat if necessary.
  • Use a ladle to pour a thin layer of batter into the pan, swirling gently to cover the surface. Dutch pancakes are larger and thinner than American pancakes but slightly thicker than crepes.
  • Let the pancake cook for 2–3 minutes, until the edges lift slightly and the batter is not moist in the middle anymore.
  • Using a spatula, flip the pancake gently. Cook for another 1–2 minutes on the second side, until golden and cooked through. If you are very confident in your skills you can also Pan flip them. (at your own risk)
  • Transfer cooked pancakes to a plate and cover with a second plate while you finish the rest. You can keep them in a warm oven (about 80°C / 175°F) if needed.
  • Top with your favourite toppings: powdered sugar, syrup, fresh fruit, apples and cinnamon, or even a savory option like cheese and ham. Also an optrion, put small pieces of apple or stawberries in the batter and make them that way, this is however a whole different level of difficulty.

Notes

These Dutch pancakes take me straight back to being four years old in my grandmother’s kitchen, making the batter while asking 20 times if the pancakes were done already… she laughed at my impatience. Simple, comforting, and forever delicious I absolutely recommend making them.
As a 10 year old boy I still remember getting up very early on a hot summer day to start picking blackberries in the woods and parks near Venlo, bringing them home to my Mom to let her make Blackberry pancakes. She used to be a little frustrated, as I always brought back way too many berries. So we had to figure out all sorts of things to do with them.