Before I was born, my family relocated from Holland to this country. We enjoy these pancakes in our household for breakfast or dinner. They are a little thicker and eggier than crepes. Serve with real maple syrup, fried apples, jam, or sugar on top and in rolls. Cold leftovers taste nice.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 16 pancakes |
Ingredients
- 6 large eggs
- 1 ¾ cups all-purpose flour, or as needed
- 1 ¼ cups milk, or more as needed
- 1 tablespoon white sugar
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter, or more as needed
Instructions
- Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
- Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 69 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I like this recipe…they are the yorkshire puddings of breakfast! Perfect alternative to pancakes, french toast or crepes. I plan on making these again.
Pretty good. I used gf flour and soy milk. I only needed about 1/3 cup milk more. I got 16 pancakes using exactly 1/4 cup batter per pancake. My pan was 6 inches in diameter. I served them with strawberry-rhubarb compote.