Dutch Pancakes

My family moved here from Holland just before I was born. These pancakes, a little thicker and eggier than a crepe, are eaten in our family for breakfast or for dinner. Serve rolled and topped with real maple syrup, fried apples, jam, or sugar. Leftovers are good eaten cold.

• Preparation Time: 5 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 5 mins
• Calories: 206 Calories

Ingredients

• 1 tablespoon white sugar
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter, or more as needed
• 6 large eggs
• 1 ¾ cups all-purpose flour, or as needed
• 1 ¼ cups milk, or more as needed

Recipe Instructions

Step 1

Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.

Step 2

Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.