Dutch Pancakes

Name: Dutch Pancakes
Total time: 95
Yield: 8
Ingredients: 6 large eggs; 1 ¾ cups all-purpose flour, or as needed; 1 ¼ cups milk, or more as needed; 1 tablespoon white sugar; 1 tablespoon vegetable oil; 1 tablespoon unsalted butter, or more as needed

Recipe by Cathy Wiechert from allrecipes.com

Breakfast 2 Hr. 35 Mins.

Ingredients

8 servings

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6 large eggs
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1 ¾ cups all-purpose flour, or as needed
•

1 ¼ cups milk, or more as needed

•

1 tablespoon white sugar
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1 tablespoon vegetable oil
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1 tablespoon unsalted butter, or more as needed

Instructions

Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.