I grew up eating these pancakes and I just love them.
There’s no sugar in the actual batter, but the pancakes are so delicious with a sprinkling of sugar just before eating..
Dutch pancakes (yield: 10–12)
- 4 3/4 cups (600 g) all-purpose flour
- 9 eggs
- 3 cups (750 ml) milk
- vanilla extract
- ½ teaspoon salt
- butter, for frying
Put all the ingredients except the butter into a mixing bowl. Whisk until everything is well blended and the batter is smooth and lump free.
Leave the batter to rest for 30 minutes before frying these delicious pancakes..
Put a little knob of butter into the frying pan.
Pour in some of the batter, moving the pan around so the mixture swirls and fits the bottom of the pan. When the pancake is golden underneath (in about 1 minute), turn and cook for a further minute, until spotted brown.
Repeat with the rest of the batter.
Ready to be enjoyed…
Have a nice day everyone,
hugs from me to you.