Add some butter to your frying pan and let it melt. Make sure your pan is hot before you move on to the next step.
Scoop a big spoon of batter in the middle of the pan. Dutchies use a soup spoon for this.
Move your pan around to distribute the batter across the entire surface of the pan.
Cook your pancake for 2-3 minutes until the top is dry.
Turn (or flip!) your pancake and cook it for 1-2 minutes on the other side until golden brown.
Enjoy with powdered sugar or molasses. Or, if you like it sweeter, add whipcream or nutella.
All that's left now is to eat your pancake like the Dutch do: put your pancake on a plate, and add your topping in the middle, making a horizontal stripe (or get creative and write your name or something). Then, put your fork in the botom of the pancake and roll it up. Cut it into slices of 3-5cm width. That's the Dutch way!
TIPS FOR THE PERFECT PANCAKE
Use a pan that is really hot.
Use a non-stick pan, so your pancake won't burn and fall apart.
Use a big pan, so you can make big pancakes. Dutch pancakes are usually 26-28cm big.
Don't add to much batter. A Dutch pancake slightly thicker than a French crêpe, if you add too much batter it will be too thick and too mealy.
Vary with other toppings, such as apples, berries, bananas or cheese.
Want to eat savory pancakes?
That's easy too! Cook some bacon slices in a pan. Then, add the batter on top of the bacon. Wait till the top of the pancake is dry. Then flip it, put some cheese on top and wait till it melts. Done!
You can make Dutch pancakes in a nonstick fry pan. We recommend the 26cm or 28cm, so you can make well sized pancakes.
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