The Classic:
- 125g plain flour
- 1 pinch salt
- 1 egg
- 1 tbsp melted butter
- 300ml whole milk
- Oil for frying
Butter, lemon and sugar, to serve
Serves 12
Dutch Pancakes:
- 2 cups flour (all white or any blend you like)
- 2 cups + 2 tbsp. milk
- 2 large eggs
- 1/2 tsp salt
Serves 8
Tip: Dutch pancakes are known to be thinner than the classic – so only pour a small amount into the pan to ensure a thin pancake (not quite a crepe but closer to a crepe than a American-style pancake)
American-style Pancakes
- 3 large free-range eggs
- 115 g plain flour
- 1 heaped teaspoon baking powder
- 140 ml milk
Serves 8-10
German Puff Pancakes:
- 6 eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons salted butter
Serves 6
- Preheat an oven to 375 degrees F (190 degrees C)
- Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl.
- Put the butter in a 9×11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn’t burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
- Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.
