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Thin Dutch pancakes that are the size of a dinner plate, sometimes even bigger. Rolled up and filled with all kinds of stuff, bacon, or apple or strawberries with whipped cream

Preparation time: 15 Min
Cooking time: 15 Min

Difficulty: Easy - for beginners
Serves: 1 - 10


1 Pound wheat flour
1 Quart milk
4 medium eggs
1 tsp salt
1 tblsp oil
1 tsp sugar


It can be hand mixed or put in a blender. For a blender, combine all
ingredients and blend. Hand method: Put flour in a bowl, make a
little hole in the middle. Pour in some milk in the hole and start
stirring. gradually pour in all milk, making a smooth batter. mix in
the eggs, one by one, add salt, sugar and oil and mix again until the
batter is smooth and not lumpy.
The pancakes should be baked in a
large wide frying pan (a french crepe pan is ok too) preferably in
butter The butter should be very hot.
Pour in some batter (about 2 or 3 tablespoons) and bake.
Turn the pancake when the upper surface is dry and bake the reverse
side for approx. the same amount of time.
Classic fillings are bacon and syrup pancakes and apple pancakes.
For the baconpancakes you have to fry the bacon first and then pour
over the batter. They are served with dutch syrup, which has a
thicker consistancy than american syrup.
cane molasses will taste almost the same as dutch pancake syrup.


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