Perfect Dutch Pancakes

Name: Perfect Dutch Pancakes
Ingredients: 7 ounces, weight Flour; 1 pinch Salt; 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Milk; 2 whole Eggs; 2 Tablespoons Butter, Or As Needed For The Frying Pan

5 ingredients

8 steps

Ingredients

7 ounces, weight Flour
1 pinch Salt
2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Milk
2 whole Eggs
2 Tablespoons Butter, Or As Needed For The Frying Pan

Directions

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

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

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

(I recommend putting a plate on top of the stack of pancakes that are ready, so they stay warm).
6

Variations:
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

- 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.