Dutch Pancakes – a delicious recipe with eggs, milk, flour, salt, sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preparations:
2
Place all the ingredients in a big bowl and mix them together till you get a smooth mixture. If it is too thick you can add an extra splash of water or milk.
3
Put a pan filled with a few inches of water on a low fire with a plate on it to put your pancakes on (to keep them warm till you baked them all).
4
Baking:
5
Put your pans on full whack (I like to bake them in 3 pans at once so it goes quicker).
6
Put a tiny amount of oil or butter in the pan and pour your mixture in the pan. Try to make them as thin as possible so they will taste the best.
7
Once you see small bubbles coming up it is time to turn them around and let it sit for a minute or so.
8
When ready put it on the warm plate and bake the rest (when the pan is on full whack you do not need any oil or butter anymore).
9
Leftovers? Perfect, put them on a plate in the fridge and bake them in a pan another day.
734
kcal
Calories
19
g
Fat
106
g
Carbs
32
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 5 ingredients. The key ingredients include: 4 eggs, 4 cups milk, 4 cups flour, 1 teaspoon salt, and more.
Yes, Dutch Pancakes 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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