Internet is awash with recipes for making Dutch pancakes so here I am uploading another one. ‘Why?‘ You ask. And I say ‘Why not?’ 😊
Anyways, Dutch pancake is not really Dutch but it originated in America in a family-run cafe in Seattle! I lived in Seattle for years and is like a second home for me so excited to be sharing this recipe with you all.
Also, this the easiest recipe for making dutch pancakes and you need no baking or cooking skills. I usually eat them with fresh strawberries in summer or poached plums in winter with mascarpone cheese. But sometimes, I will throw in shredded cheddar cheese and sliced jalapeno peppers towards the end for a savoury treat.
Go on and give it a try!
- 1/2 cup plain white flour all purpose flour (USA) or maida (India)
- 1/2 cup milk
- 2 eggs small or medium
- 1-2 tbsp unsalted butter
- 1 tbsp golden caster sugar optional
- Pinch nutmeg (or cinnamon) optional
- Heat the oven to 225 degrees centigrade (430 Fahrenheit)
- Beat the eggs for a minute or two until slightly frothy.
- Add in flour, milk and the spice. Beat until all the ingredients are fully mixed but don't overdo it.
- Heat the skillet on the burner and add butter. Once the butter is slightly brown but not burned, turn off the heat.
- Pour batter into the skillet and transfer to the oven.
- Bake until the edges of the pancake are golden brown, about 15-20 minutes. Check close to the 15 minutes and if looks the pancake it done, then remove from the oven.
- Sprinkle sugar on the pancake.
- Serve with anything kinds of fruits or garnishes that catch your fancy. I usually serve with mascarpone cheese and poached plums in winter or fresh strawberries in summer.