Page 162 - Passion4Baking The Magazine
P. 162
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Dutch
pancakes
4 ¾ CUPS (600 g) Place all the ingredients except the centre of the pan and swirl to spread
ALL-PURPOSE FLOUR butter into a mixing bowl and mix until evenly. Cook until underside of pancake
9 EGGS everything is well blended. The mixture is golden brown (about 1 minute) then
3 CUPS (750 ml) MILK should be lump free and smooth. Let flip over to cook for another minute or
1 tsp VANILLA EXTRACT rest for 30 minutes. so. Transfer to a flat surface such as a
½ tsp SALT Heat a non-stick frying pan or skillet. baking tray or large plate. Continue until
BUTTER FOR FRYING Drop in a small knob of butter and let all the batter has been used.
162 Passionforbaking.com it melt. Pour a ladle of batter into the Yields: 10–12
