Easy to make and perfect for cast iron. I tend to coat the pans between pancakes with a tiny bit of canola oil using a brush.
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And the result. These have some raisins in them as well.
What makes them dutch? These just look like regular pancakes to me.
Apart from the recipe, they’re flat enough that you can roll them. The recipe is 100 gr of flour to 210gr of milk (1:2.1), with a pinch of salt and 1 egg. Add more milk to get the desired fluidness depending on your flour.
Dutch pancakes are supposed to be slightly thicker than crepes and a bit wider than American pancakes.
They don’t rise as much and do not have any belong powder or soda in them.
These seem to just be pancakes.
