These pancakes are soft, delicious and super easy to make. Perfect for lunch, dinner or as a dessert the possibilities are endless!
These pancakes are thinner than American pancakes but slightly thicker than crepes. They are often eaten with jam or apples for dessert or with bacon, cheese or both for dinner. Obviously there is much more you can do with them!
The batter for these pancakes is very thin. Especially if you are used to making American pancakes this takes some getting used to but this is exactly what we want! I always use a ladle to pour the batter in the middle of the pan. Quickly divide the batter over the entire bottom of the pan by tilting the pan. You can always add a bit more if there isn’t enough batter in the pan. When the top of the pancake is dry and the bottom is nice and golden you can flip the pancake. Bake until the underside of the pancake is cooked. That’s it!
Because it has been a while since I went into the archives for a recipe I went looking for the oldest recipe for pancakes I could find. I came across a recipe in a handwritten Dutch cookbook from the 18th century and..… the recipe was exactly the same as I’ve been making them for years… Not really exciting. They did suggest adding spices like nutmeg, cinnamon or ginger which I would love to try soon. Or maybe make them with speculaas spices!
Ingredients you need
- Sugar *optional
The main difference is in the proportions of the ingredients and the size. Crepes are slightly thinner, smaller and use more milk and eggs than pancakes.
They are at their best when they are freshly baked and still warm but you can keep them for about 2-3 days in the fridge.
Yes! You can use any milk you like, you can even use just water. I often use a mix of half water half milk.
- 300g (2 cups) flour
- 500 ml (2 cups) milk
- 2 eggs
- 1/2 tsp salt
- 1 tsp sugar *OPTIONAL
- Put the flour, salt, and sugar in a bowl and add the eggs and about half of the milk.
- Stir until completely combined and add the rest of the milk until you have a thin, smooth batter. Try to not over mix the batter.
- Heat some butter or oil in a frying or crepe pan and pour a ladle of batter on the bottom. Divide the batter over the whole bottom of the pan by tilting the pan. You can always add some batter if it is not enough.
- Bake the pancake for a few minutes on medium-low heat until the bottom is golden brown and the top is dry. Flip the pancake and bake this side until done.
- This pancake batter is supposed to be quite runny
- Add some cinnamon or speculaas spices!
- Serve the pancakes with jam & confectioner sugar!
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 41mgSodium: 158mgCarbohydrates: 26gFiber: 1gSugar: 0gProtein: 6g
Did you make something from this blog? I would love to see your creations! Leave a comment below and share your pictures on Instagram #nutmegandvinegar or tag me @nutmegvinegar in your message.