We usually whip up a big batch of these delightful pancakes every weekend for breakfast--I know, the Dutch usually eat them for dinner, not breakfast, or so says my bestie who should know--she's Dutch!
It's one of the easiest batters to make and my recipe (adapted from my friend's original recipe), is eggs, milk, flour, vanilla extract. If you are only making a few, it's one egg, one cup milk, one cup flour (whisk till all flour clumps are gone and batter is a nice fluid consistency--I just use my immersion blender--done in seconds and no making a "well" for adding ingredients slowly. I'm too impatient).
The nice thing about this adaptation is that the proportions are one-to-one. If you have more guests for pancakes (2 cups flour, 2 cups milk, 2 eggs....and so on, 3, 3, 3). It's very simple and works every time! Add the vanilla extract to your liking--you can even add spices if you prefer. This is a versatile pancake and can be made in large rounds (Dutch style) or small (often my preference). They are also wonderful as a flat disk to accent a small dessert (just make lots of small pancakes and add fruit, ice cream, cream, chocolates--the possibilities are endless).
Oh, for cooking--heat a non-stick sautee pan to about med-high. Spray the pan with some non-stick spray, add some batter in the middle of the pan and then swirl the pan so the batter coats the entire bottom of the pan. Wait til the batter solidifies and the ends start to lift off the edges, then flip the pancake (try to do it with just the pan--fun!). It only stays on the second side briefly--sometimes the pancake will even "puff up" and make it very light and airy! It took me awhile to know the exact flip times, so just make sure you don't do it too soon! Serve hot!
I love it when beautifully enticing photograph is accompanied by a recipe. Perfect. Oh, except I don't have any flour here. Or milk. Or eggs. Definitely no vanilla. Guess I'll have to wait til I get back home home.
