Dutch Pancake

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#14724

If you think Dutch pancakes can't be that different from your standard American flapjacks, see for yourself. This photogenic breakfast is great simply topped with the classic butter and powdered sugar

serves/makes:

ready in:
under 30 minutes

4 reviews

ingredients

8 eggs
1 cup flour
2 tablespoons sugar
1/8 teaspoon salt
1/8 teaspoon baking powder
1 cup milk
1/4 pound butter

directions

Beat the eggs in a large bowl.

Combine the flour, sugar, salt, and baking powder in another bowl until well mixed. Stir the dry ingredients into the eggs until incorporated.

Add the milk and mix well.

Heat the butter in a frying pan over medium heat until the butter is melted. Do not let it burn.

Pour the melted butter into the batter and mix.

Pour enough batter into the bottom of the pan to cover it, turning the pan as needed to evenly distribute it. Let the pancake set until lightly browned on the bottom then turn the pancake over and let cook on the other side.

Remove the cooked pancake to a plate. Repeat with remaining batter.

Serve the pancakes with butter and powdered sugar.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Mrs. Breakfast REVIEW:
October 4, 2013

Love this recipe! You used to see dutch pancakes on restaurant menus but not anymore. I've missed them. Oh well, now I can make my own.
Guest Foodie REVIEW:
January 4, 2009

excellent recipe! Very Tasty!
Guest Foodie REVIEW:
October 16, 2007

Mmm! -I haven't had dutch pancakes in soo long; I made a half batch for breakfast... very yummy.
Guest Foodie REVIEW:
March 3, 2007

Bravo! Almost as good as my moms

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