Dutch Pancakes

A little thicker and eggier than crepes, these Dutch pancakes can be topped with maple syrup, fried apples, or jam and are good for breakfast and dinner.

• 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
• 1.75 cups all-purpose flour, or as needed
• 1.25 cups milk, or more as needed

Recipe Instructions

Step 1

Beat eggs with a whisk in a large bowl. Add flour and whisk until mixture is smooth. Whisk in milk, sugar, and oil until well combined. 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. Melt 1 teaspoon butter in the hot skillet. Add 1/4 cup pancake batter and tilt the skillet 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, which is normal; if it curls too much, add more milk to remaining batter. Stack pancake on a plate and repeat with remaining butter and batter.