Recipe Dutch Pancakes;
250 g flour (or pancake flour)
500 ml milk
butter for baking
How to prepare; Place the flour and a pinch of salt in a strainer over a large bowl and tap the sieve until all flour cases.
Tap each egg on the edge of the bowl, love with 2 hands and crushing than open above the bowl. You can find out the easiest pieces of eggshell with a large piece of eggshell.
Pour the milk. Beat it with the mixer well smooth to all lumps are out. The mash needs liquid. Add an extra dash of milk. Extra airy batter you get in the blender or with a hand blender.
Take a frying pan with a non-stick coating and let that good hot on the fire. Let it melt a knob of butter.
Pour some batter with a opscheplepel soup in the center of the pan and turn the pan then quickly around to the entire bottom is covered with batter. Bake at not too high heat to the top of the pancake is dry and the bottom light brown. To turn the pancake with a spatula and cook the other side. Bake so on until all the batter. additional required Mixer, blender or hand blender