Recipe: Pannenkoeken (Dutch Pancakes)

Melt 3 tablespoons butter in an 11-inch, nonstick skillet over low heat.

To a large bowl, add the flour, salt, melted butter and eggs. Slowly pour in the milk, whisking vigorously until you obtain a smooth batter. (If the batter has lumps that can’t be whisked away, pass the batter through a wire mesh sieve.)

Over medium heat, melt a small knob of the remaining butter in the skillet. Fill a ladle with batter and, holding the skillet close to the bowl, pour the batter into the pan, swirling the pan immediately in all directions so that the batter spreads out evenly over the bottom. Cook the pancake until the top dries slightly. Using a spatula, flip the pancake and cook until the other side is golden. When done, slide the pancake onto a large plate. Repeat with the remaining batter, each time melting a small knob of butter on the skillet so that the pancake does not stick to the skillet. Serve hot or warm. To serve: Spread a topping of your choice such as fruit preserves, Nutella, ice cream or softened cheese in a long line in the middle of the pancake. Roll the pancake up and cut into pieces. Makes 16 pancakes.