Dutch Pancakes
Large, thin, and tender Dutch pancakes, perfect for breakfast or a quick dinner. Serve with syrup, fruit, or your favorite toppings.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 12g
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- ¼ teaspoon salt
- 2 tablespoons butter
Instructions
- 1
In a medium bowl, whisk together the 1 cup flour, 1 cup milk, 2 eggs, and 0.25 teaspoon salt until smooth. The batter should be thin, like heavy cream.
- 2
Heat a 9 inch skillet over medium-high heat and add 0.5 tablespoon of the butter. Swirl to coat the pan.
- 3
Pour about 1/4 cup of batter into the pan, tilting to spread it thinly across the bottom. Cook until the edges are golden and the top is set, about 2 minutes.
- 4
Flip the pancake and cook until the second side is golden and cooked through, about 1 minute. Repeat with remaining batter, adding more butter as needed.
- 5
Serve warm with your favorite toppings like syrup, fruit, or powdered sugar.
Tools you’ll need
- medium bowl
- whisk
- 9 inch skillet
- spatula
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