Ingredients: (for about 6 pancakes)
130 grams flour (any type you like) (M. sweet, S. bitter)
2 large eggs (S. salty, S. umami)
360 ml milk (M. sweet, S. umami, S. salty)
15 ml lemon juice (freshly squeezed) (XL. sour)
3 grams ground cinnamon (L. sharp, M. bitter)
a pinch of Salt (XL. salt)
Butter or vegetable oil for frying (XL. fat)
Prepare the Batter: In a mixing bowl, Add the milk, cinnamon, salt, eggs and lemon juice. Whisk to combine. Add all the flour spoon by spoon and keep whisking (this prevents lumps).
Heat the Pan: Heat a non-stick frying pan or skillet over medium-high heat. Add a small amount of butter or vegetable oil and swirl it around to coat the pan evenly.
Cook the Pancakes: Pour a ladleful (about 60 milliliters) of the pancake batter into the hot pan, tilting it to spread the batter evenly. The size of the pancake is up to you, but Dutch pancakes are typically larger and thinner than for example American pancakes. Cook the pancake for about 2-3 minutes or until the edges start to lift and the bottom is golden brown.
Flip and Cook the Other Side: Carefully flip the pancake using a spatula. Cook the other side for another 2-3 minutes or until it's also golden brown.
Make more: Repeat the process with the remaining batter (or until you have enough pancakes), adding more butter or oil to the pan as needed. You can keep the cooked pancakes warm by sandwiching the stack between 2 plates. Any leftover batter can be transferred to a bottle and stored in the fridge for a day or 3.
Don’t forget to share and enjoy.