A Dutch favorite is the large, thin pannenkoek (Dutch pancake), which can be enjoyed with sweet or savory toppings.

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 5 large pancakes or 10 small pancakes

Ingredients

• 2 1/2 cups (300g) all-purpose flour
• 1/2 teaspoon kosher salt
• 2 cups (480ml) whole milk, plus more as needed
• 2 large eggs
• About 3 tablespoons butter, divided
• 2 onions (optional)
• 2 leeks (optional)
• 2 packs of Bacon (300g) (optional)

Preparation

1. Make the batter. In a large bowl, whisk together the flour and salt.
2. Add half of the milk to the flour and salt and whisk well. ( to make sure all the flour clunks disappear.
3. Then add the rest of the milk and eggs and whisk to form a smooth, pourable batter. The batter should be thinner than American pancakes and thicker than crepe batter. You may need to add a little extra milk to get the right consistency.
4. Heat the nonstick pan. Set a large non-stick pan over medium heat. Once hot, add 1/2
   to 1 teaspoon of butter (in a cast-iron skillet I use closer to 1 tablespoon). When the temperature is right, the butter should melt, sizzle, and foam. Swirl the butter to coat the bottom of the pan.
5. Optional: when adding extra ingredients to the pancakes cook those first on one side
   then flip the ingredients and then pour the pancake batter in the pan. This is how we
   cooked our pancakes the ones in the picture.
6. Cooking the pancakes: Once the butter stops foaming, take the pan off the heat and
   pour 1/2 to 2/3 cup (just enough to cover the pan but not too thin, it’s not a crepe!) of batter into the pan for medium or large pancakes. Swirl the pan to spread the batter along the bottom of the pan, then place back on the heat.
7. Cook until the top of the pancake is dry, about 2 minutes. Flip and cook the other side
   for 1 to 2 minutes more. The pancakes should be golden brown in a speckled pattern.
8. Repeat with the remaining butter and batter. Stack the finished pancakes as you go on a large plate and cover them with a clean kitchen towel or another plate to keep warm while cooking the rest. Or serve them straight from the pan as you go.
9. Other Tips. The batter can sometimes thicken a bit as you make your pancakes. Add a few drops of milk as needed to thin it back out.
10. If you want your pancakes to be a little bit on the crispy side then cook them with butter rather than oil.
11. If you are adding bacon or onion cook those a little before adding the pancake batter.
12. Delicious toppings: Bacon, onion, leak, apple, cheese, and more.