Dutch Pannenkoeken
Thin, golden Dutch pancakes with a delicate milk-based batter, served hot straight from the pan.
Ingredients
- wheat flour250 g
- milk500 ml
- eggs2 pcs
- butter30 g
- salt1 pinch
Instructions
Sift the flour into a bowl, add the salt, and make a well in the center.
Crack the eggs into the well, pour in about a quarter of the milk, and whisk until you get a thick, smooth mixture with no lumps.
Gradually pour in the remaining milk, whisking constantly, until you have a thin, even batter. Cover the bowl and let the batter rest for 10 minutes.
Heat a nonstick pan about 24 cm in diameter over medium-high heat and melt a little butter in it.
Pour about 60 ml of batter into the pan and quickly tilt it in all directions so the batter thinly coats the entire bottom.
Cook the pancake for 1–2 minutes, until the surface is almost dry and the edges begin to lift; flip it with a spatula and brown the other side for about 1 minute more.
Continue making pancakes, greasing the pan with a little butter each time, until the batter is used up. Stack the finished pannekoeken and serve hot.
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