250g self-raising flour
10g vanilla sugar
3 free-range organic eggs
500 ml (almond) milk, possibly extra
Top with
golden syrup
icing sugar
apple jelly
honey
The batter should have the right thickness, the pan should be hot enough and you have to work fast. Baking good pancakes comes with experience, the more you do it, the better they will be. But if it all works out then it is so rewarding!
Pay attention to our tips, they may be important! Here is the first one already: Put every pancake you bake on the plate in the oven, so they stay nice and warm.
How to make Dutch Pancake batter
Turn the oven on lowest heat and warm a large plate.
Sieve the flour and the vanilla sugar into a large bowl.
Make a big well in the middle of the flour mixture.
Break the eggs in the well and stir together from the inside out.
Tip! Break the eggs in a separate bowl to prevent tiny pieces of egg-shell ending up in the batter
Beat while you add 300ml of the milk in a trickle to the bowl.
Keep beating then add the last of the milk in the same manner.
The batter should be thick en airy but at the same time really liquid.
Tip! Add some extra milk if your batter feels a bit stiff.
How to bake Dutch Pannenkoeken
Melt a knob of butter in the frying pan.
Turn the pan so the butter can cover the whole surface.
Pour in the batter and turn the pan around again.
The batter should run out, to cover the whole surface too.
Flip the pancake over when the top is setting.
