We had Dutch pancakes at King Fred Princess Diana’s in Aruba. This is my attempt to create the same recipe at home.
Note: These work best with a large frying pan. You will need a large spatula to turn the pancakes without tearing them.
You can also add thinly sliced apple, pineapple, precooked bacon, ham, or other fruity or savory ingredients. You can also top with sliced bananas. You can also add 1/2 tsp ground cinnamon or other ingredients to the batter.
You may have to add a little water to the batter if it gets thick. The batter usually thickens as you get to the bottom of the bowl.
INGREDIENTS – Pancake Batter:
- 2 cups all-purpose flour (250 g)
- Pinch of salt
- 2 eggs
- 2 cups milk (500 ml)
- 1 1/2 teaspoons oil
- 1 teaspoon sugar (double this for sweeter cakes)
- 1 teaspoon vanilla extract (you could use a little more if you want a distinct vanilla flavor).
- You can substitute 2 teaspoons vanilla sugar for the vanilla extract and sugar.
INSTRUCTIONS:
- Mix flour, salt, sugar and cinnamon in a bowl.
- Make a little well in the middle and add the eggs.
- Whisk together while adding milk.
- Switch to a hand blender.
- Add the oil and other ingredients and mix until the batter is smooth.
- Cover the batter with plastic wrap.
- Set the batter aside at room temperature for 30 minutes.
- Put a frying pan on the stove at medium heat and add about half a tablespoon of butter to a pan. Swirl the pan to distribute an even coating of butter.
- Using a ladle, pour pancake batter into the pan. While pouring the batter, make sure you tilt the pan so you’ll cover the entire bottom of the pan and get a thin pancake.
- When the pancake starts to dry out on top the pancake can be flipped.
- Fry the pancake till golden on both sides.
