Perfect Dutch Pancakes

1. 1

   Mix the flour, salt and half of the milk into a smooth batter. While stirring, add the eggs and the rest of the milk.

2. 2

   Melt a little nub of butter in a frying pan on high heat. Swirl the pan to evenly distribute the melted butter.

3. 3

   Pour some of the batter into the pan and swirl it again to distribute the batter. Bake for about 2-3 minutes until the top is dry, the same way you would do with a fried egg, and then flip it over. Bake the other side for about 2-3 minutes too. Put the pancake on a plate.

4. 4

   Add another nub of butter to the pan and repeat the whole process till all the batter is made into delicous golden brown pancakes.

5. 5

   (I recommend putting a plate on top of the stack of pancakes that are ready, so they stay warm).

6. 6

   Variations:

7. 7

   - For cheese pancakes, you simply put a couple of slices on the pancake after you've first flipped it and then fold it over, so the cheese can melt inside.

8. 8

   - For bacon pancakes, you put a couple of slices of bacon on top of the pancake once you've poured the batter into the pan. They will slightly sink into the batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.