Feeling like making Dutch pancakes? You can make them from scratch in nine simple steps.
- Collect the ingredients: 200 gr flour, 300 ml milk, 3 eggs, butter or oil and a pinch of salt.
- Mix your batter in steps: crack the eggs into the mixing bowl and beat them until they’re smooth. Next add the milk to the eggs and mix well. Add the flour bit by bit and keep whisking. Don’t forget the pinch of salt.
- Some people say adding a splash of beer to the batter is their secret ingredient: it gives the pancakes a lovely crunchness (sprite works too).
- Let the batter stand for at least half an hour, then it blends well and your pancakes will taste better.
- That story about the first pancake always failing is a fable: it just means the pan wasn’t hot enough yet. Give it time to get properly hot.
- Put butter or oil in the pan and make sure it covers the pan entirely so your pancake doesn’t stick. Oil is healthier, butter makes pancakes golden brown.
- Pour the batter in the pan with a soup ladle and swirl the batter around the pan evenly. Let it bake for about three minutes until the top is dry.
- First shake the pancake a bit loose by shaking the pan a little. Turn it over with a spatula and brown the other side of the pancake for about one minute on medium heat. Or flip your pancake in the air (practice makes perfect).
- Both sides golden brown? Ready to eat!
Text Caroline Buijs Illustration Ruby Taylor
