Description
Dutch pancakes are a delightful treat, slightly thicker than crepes and perfect with sweet or savory toppings like stroop or bacon.
Ingredients
Units
Scale
- 250 g (2 cups) self-raising flour
- 1 tsp salt
- 1 egg
- 450 ml (2 cups) milk
- Margarine or butter for frying
- Accompaniments: Stroop, brown sugar, or anything else you like
Instructions
- Mix the self-raising flour with the salt in a large bowl.
- Make a well in the middle of the flour mixture, add the egg and half of the milk.
- Whisk the mixture from the center, gradually incorporating the flour to form a smooth batter.
- Slowly add the remaining milk while stirring continuously to maintain a smooth consistency.
- Let the batter rest for at least 30 minutes to allow the flour to hydrate. After resting, check the consistency and add a little more milk if necessary.
- Heat a small amount of margarine or butter in a thick-bottomed pan over medium heat.
- Pour a ladleful of batter into the pan, swirling it to cover the base evenly.
- Cook the pancake for about 2-3 minutes on each side, or until golden brown.
- For filled pancakes, pour the batter into the pan and then add your desired filling. If using bacon, fry the bacon slightly before pouring the batter over it.
- Keep the pancakes warm by placing them between two plates, on a plate over simmering water, or in a low oven.
- Serve with stroop, brown sugar, or your choice of accompaniments.
Notes
Add a pinch of cinnamon to the batter for extra flavor. Rest the batter for at least 30 minutes for better texture. Use multiple pans to speed up cooking and prepare fillings in advance. Keep pancakes warm in the oven or between plates.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: Dutch
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3
- Sodium: 300
- Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 5
- Cholesterol: 35