Dutch Pancakes
- Prep: 15m
- Cook: 10m
- Total: 25m
- Difficulty: Easy
Overview
Who doesn’t love pancakes? This recipe is perfect for lazy Sunday morning breakfasts, and the cinnamon adds a beautiful warmth to the flavours (without over-powering)
Ingredients
Method
- Mix the self raising flour with the salt.
- Make a well in the middle, add the egg and half the milk.
- Gently stir to create thick batter, starting in the middle.
- Add in the rest of the milk while stirring
- Leave the mixture to rest for half an hour.
- Heat a heaped teaspoon of Nuttelex in a medium heat frying pan.
- Pour in enough batter to just cover the bottom of the pan and swish slightly to create a slight lip edge.
- Flip or turn pancake when top is dry and then cook the other side until golden.
- Keep warm in oven while baking the other pancakes (see below for tips!) .
Chefs Tip
*After resting the batter add a little more milk if looks too thick.
*Use multiple thick bottomed pans (2 or 3) to get more made fast.
*Prepare all your toppings or fillings in advance
*For filled pancakes, pour batter into pan & then add filling.
*Keep pancakes warm by placing them between two plates, in a low oven.
