I think just about every country has their own version of a pancake. Growing up in my household, we had pannekoeken or Dutch pancakes. Oma and Opa arrived in America from Holland (Netherlands) in 1956. They brought many wonderful traditions and recipes our family enjoys, but Dutch pancakes are probably the most enjoyed in Mr. Roots and I’s family. I’m sure there are many versions of this recipe like there are of the other pancakes. This is how I make them.
Makes approximately 8 pancakes
- 2 tablespoons butter
- 1 cup flour
- 2 eggs
- Brown Sugar
Heat an electric griddle to 275*. You may also use a 9 inch skillet on medium heat, but I like being able to make two at a time for my larger family. And I find it’s much easier to flip these pancakes on the flat griddle.
In a 4 cup liquid measuring cup, melt the 2 tablespoons of butter in the microwave. If you are using a skillet, you can also melt the butter in the skillet. I add just a little milk to cool the butter down. Beat the 2 eggs into the butter. Add 1 cup flour. And add enough milk until mixture makes 3 cups.
Whisk well until there are not clumps. There may be small flakes of cooled butter. Batter will be really thin. Almost watery.
If using the griddle, use a 1/3 cup measure twice and pour into two separate spots. Pick up the griddle and swivel to spread the pancake batter into approximately an 8 inch circle. You can tell when the pancake is ready to be flipped by the color. It will start out a pale yellow and turn a darker golden yellow. Flip. Both sides will be lightly browned when done.
If using a skillet, use a 1/3 cup measure and pour into skillet. Swivel skillet to spread batter on bottom of pan. You can tell when the pancake is ready to be flipped by the color. It will start out a pale yellow and turn a darker golden yellow. Flip. Both sides will be lightly browned when done.
Spread butter on pancake. Next, spread about 2 tablespoons of brown sugar on the pancake and roll up. Enjoy!