Dutch pancake recipe
Do you love pancakes too? Then you need a good basic recipe! With this recipe you can make a whole stack of delicious pancakes in no time.
Servings: 18 pancakes
Ingredients
- 600 grams of all purpose flour
- 3 eggs
- 1.5 liters of milk
- Pinch of salt
Instructions
- Combine the eggs and milk in a large bowl. You can use a hand or stand mixer, but a whisk works just as well. Gradually add the dry ingredients (flour and pinch of salt) while continuing to whisk. Make sure there are no lumps in the batter.
- I personally prefer to bake the pancakes in a skillet with a little butter. I find that works best and the butter makes them even tastier. You can also use oil or baking spray if you feel more comfortable.
- Using a ladle, scoop enough batter into the center of the pan on medium heat and spread it all over the bottom by taking the pan off the heat for a moment and using a twisting, tilting motion. When the top of the pancake is dry (after 1-2 minutes), flip the pancake with a spatula and bake the other side until golden brown. Remember: the first pancake will almost always fail. But enjoy that one as you bake the rest.
Tips
This recipe is great for variation. For example, I love pancakes with bacon and apple or just bacon and cheese.
How to store
Here at home, we are all big pancake lovers and we always make the whole recipe. We never get them all done, but we do enjoy a pancake for breakfast or lunch the next day. Dutch pancakes can be stored for 2-3 days in the fridge.