Pannekoeken

Cuisine

Dutch

Servings

4

Total time

40 min

Prep

20 min

Cook

20 min

Difficulty

medium

Ingredients

• 150 Gram all-purpose flour - 150 g (1 1/4 cups), Equivalent volume given as 1 1/4 cups.
• 3 Gram table salt - 3 g (1/2 teaspoon), Equivalent volume given as 1/2 teaspoon.
• 3 Each large eggs - 3 (count)
• 480 Milliliter whole milk - 480 ml (2 cups), Equivalent volume given as 2 cups.
• 42 Gram Unsalted butter - 42 g (3 tablespoons), divided: 28 g for the batter and 14 g for the skillet, Use 28 g melted in the batter and 14 g to coat the skillet while cooking.
• 50 Gram granulated sugar - 50 g (1/4 cup), Equivalent volume given as 1/4 cup.

Instructions

1. Mix dry and wet ingredients separately

   1. In a mixing bowl, *whisk together the all-purpose flour and table salt*; in a second bowl, *beat the large eggs with the whole milk* until smooth.

2. Make the batter

   2. Pour the egg mixture into the flour mixture while whisking to make *a thin, pourable batter*, then whisk in *the melted unsalted butter* until no dry flour remains.

3. Rest the batter

   3. Let the batter rest for *15 minutes* so the flour hydrates, then give it *one brief whisk* before cooking.

4. Heat and coat the skillet

   4. Heat the large skillet over *medium heat* and melt a small amount of the skillet-coating butter until it *lightly coats the surface*.

5. Pour and swirl the batter

   5. Add about *80 ml or 1/3 cup batter* to the skillet, immediately tilting and swirling to form *one large, thin pancake*.

6. Cook and flip the first side

   6. Cook for *1 to 2 minutes*, until the top looks mostly set and the edges are *lightly golden*, then flip with a thin spatula.

7. Finish cooking the pancakes

   7. Cook the second side for *30 to 60 seconds*, just until set, then transfer to a plate and repeat with *the remaining batter and butter*.

8. Serve

   8. Serve warm, finishing each pannekoek with *a simple sprinkle of granulated sugar*.