Chocolate, peanut butter, and coconut are rich flavors in these gooey cookie bars.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon vanilla sugar
- 1 pinch salt
- 1 cup milk
- 2 large eggs
- 1 tablespoon unsalted butter
Instructions
- Sift flour into a mixing bowl; whisk in vanilla sugar and salt. Pour in milk. Add eggs and whisk together.
- Melt butter on a griddle or in a frying pan over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Add more milk to give the dough the desired viscosity. My pancake dough is about as thick as yogurt. By adding more milk it will get more liquid (thinner) and a Dutchman will call them very thin pancakes “flensjes.”
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 100 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
These were good. I used gluten free flour, so the batter was a bit thicker than I think normal flour would be, but they were delicious nonetheless. I will definitely make them again.
I usually love everything Dutch, but these pancakes missed the mark for us. They were like thick, stodgy pancakes. I tried topping them with powdered sugar, and also maple syrup to no avail. Maybe we’re just used to lighter pancakes.
We love pancakes, but these missed the mark for us. They were doughy, dense, and tasted like flour mixed with water. We won’t be making these again, though we had high hopes for them.