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: European
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3
- Sodium: 300
- Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 5
- Cholesterol: 35