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An authentic recipe from Holland for the famous Dutch treat sold in restaurants. With this recipe you can make the same back at home.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour into a mixing bowl; whisk in vanilla sugar and salt. Pour in milk. Add eggs and whisk together.

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  • Melt butter on a griddle or in a frying pan over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Cook's Note:

Add more milk to give the dough the desired viscosity. My pancake dough is about as thick as yogurt. By adding more milk it will get more liquid (thinner) and a Dutchman will call them very thin pancakes "flensjes."

Nutrition Facts

331 calories; protein 11.6g; carbohydrates 53.8g; fat 7.2g; cholesterol 105.5mg; sodium 100.4mg. Full Nutrition
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