Dutch Pancake Recipe – a delicious recipe with butter, eggs, flour, sugar, salt, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 400 degrees.
2
In either an oven pancake pan or possibly an oven safe pan with curved sides and about 1 1/2 inches deep, put butter in and place in the oven to preheat.
3
Heat till butter melts.
4
Spread butter around pan so it is well coated.
5
Set aside.
6
In a large mixing bowl, beat Large eggs slightly.
7
Stir in flour, sugar and salt.
8
Gradually add in lowfat milk beating till smooth.
9
Pour into pan.
10
Bake in 400 degree F. oven for 15 min, reduce oven temperature to 325 degrees F. Bake for 40 to 45 min longer or possibly till golden.
11
Immediately loosen from edges of the pan and slide onto serving plate.
12
SERVE: Topped with fresh, sliced fruit dusted with powdered sugar or possibly warm fruit pie fillings (apple works good) dusted with cinnamon and sugar.
13
Serve at once.
549
kcal
Calories
23
g
Fat
58
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tbsp. butter, 6 Large eggs, 1 c. flour, 2 tbsp. sugar, and more.
Yes, Dutch Pancake Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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