Pannenkoeken — thin Dutch pancakes

Pannenkoeken — thin Dutch pancakes. Unenriched white all-purpose wheat flour, Whole milk, weighed without shell.

Laura — In Laura’s Bakery, adaptação

15 + 25 min · 4

Ingredients

• 250 g Unenriched white all-purpose wheat flour
• 500 g Whole milk
• 100 g weighed without shell
• 25 g Butter
• 15 g Icing sugar
• 1 g Table salt

Preparation

1. Whisk flour, eggs, salt and half the milk until smooth. Gradually add remaining milk to make a thin batter. Rest 10 minutes.
2. Heat a 24 cm non-stick pan and grease with a little of the measured butter. Pour a thin layer of batter and swirl to cover the base.
3. Cook 1–2 minutes until set, turn and cook 1 minute more. Repeat to make about eight pancakes, using remaining butter. Dust with icing sugar; serve two per person.