Authentic Dutch Pancakes Recipe

Ingredients

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

Instructions

1. In a large bowl, whisk the eggs until light and frothy. Gradually add the flour, whisking continuously until the batter is smooth and free of lumps. Incorporate the milk, sugar, and oil, whisking until everything is thoroughly combined. The batter should resemble the consistency of buttermilk; adjust with a little extra flour or milk as needed. Allow the batter to rest at room temperature for 30 minutes.
2. Heat a small, heavy-bottomed skillet over medium heat. Melt 1 teaspoon of butter in the hot skillet. Pour in 1/4 cup of pancake batter and swirl the skillet to evenly coat the bottom. Cook for approximately 2 minutes, or until the top of the pancake appears nearly dry. Flip the pancake and cook the other side for another 2 minutes, or until golden brown. Slight curling is normal; if excessive, thin the remaining batter with a touch more milk. Stack the cooked pancake on a plate and repeat the process with the remaining butter and batter.

Nutrition

• Calories: 206 kcal
• Fat Content: 8 g
• Fiber Content: 1 g
• Sugar Content: 4 g
• Sodium Content: 69 mg
• Protein Content: 9 g
• Cholesterol Content: 146 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g