This Dutch Pancake – pannekoeken – is a lighter, healthier alternative for a Sunday morning indulgent breakfast. It has less flour, less sugar – but just as tasty – if not better!
It’s super simple, with just 5 basic ingredients, but does need a 11-to-12-inch skillet with rounded sides to get a beautiful rise.
Traditionally, the pancake is topped with powdered sugar and juice from a citrus wedge, like lemon, to create a simple syrup. Plus, you’ll get a delectable sweetness, with less sugar, because it’s on top – instead of mixed in – which reaches the taste buds much easier.
- 1/4 cup butter
- 3 large eggs
- 1/8 tsp. salt
- 3/4 cup milk
- 3/4 cup flour (all-purpose or bread flour)
- Preheat your oven to 425° with the oven-proof skillet with rounded sides inside – to preheat the skillet, as well – for at least 20 minutes.
- Whisk the eggs, flour, milk and the salt in a medium bowl. Whisk until nearly smooth.
- Add the butter to the pan. Wait 1 minute.
- Pour the batter into the pan.
- Bake for 15-to-18 minutes or until the top of the pancake starts to turn golden brown.
- Slice and serve hot with powdered sugar and a lemon wedge.