Dutch Pancakes
These Dutch pancakes are large, thin, and tender, with golden edges and a texture between a crepe and a pancake. The simple batter cooks quickly and works with either sweet toppings or savory toppings.
Ingredients
- 2 cups all purpose flour
- 4 large eggs
- 2 1/2 cups whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon fine salt
- 1 teaspoon vanilla extract for sweet versions
- 4 tablespoons unsalted butter for the pan
- Optional savory add in 1/4 teaspoon black pepper
- Optional savory add in 1/2 teaspoon dried thyme
- Optional savory add in 1/3 cup finely shredded Gouda or Swiss
- Optional savory add in 2 tablespoons chopped chives
Instructions
- Whisk the eggs in a large bowl.
- Add the milk, sugar, salt, and vanilla.
- Add the flour gradually.
- Whisk just until the batter is smooth.
- Let the batter rest for 10 to 15 minutes.
- Heat a 10 inch nonstick or well seasoned skillet over medium heat.
- Add about 1 teaspoon butter and swirl to coat the pan.
- Pour in roughly 1/3 cup batter.
- Tilt the pan quickly.
- Spread the batter into a thin, even circle.
- Cook for 1 to 2 minutes, until the top looks mostly set.
- Flip carefully with a thin spatula.
- Cook the second side for 30 to 60 seconds.
- Slide the pancake onto a plate.
- Repeat with the remaining batter.
- If you’re adding bacon or apple slices, place them in the butter first.
- Pour the batter over them.