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My family moved here from Holland just before I was born. These pancakes, a little thicker and eggier than a crepe, are eaten in our family for breakfast or for dinner. Serve rolled and topped with real maple syrup, fried apples, jam, or sugar. Leftovers are good eaten cold.

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Recipe Summary

prep:
5 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 35 mins
Servings:
8
Yield:
16 pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.

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  • Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.

Nutrition Facts

206 calories; protein 8.8g; carbohydrates 24.5g; fat 7.9g; cholesterol 146.4mg; sodium 68.9mg. Full Nutrition
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