Pannenkoeken

'Pannenkoeken' (literally: pancakes) are Dutch pancakes. They are thinner than American pancakes and thicker than French crêpes. Unlike both, they are typically considered dinner food, and can be savory. They can be made plain or combined with a number of toppings; most common are cheese, bacon, ham, or apple. I make some killer cheese/bacon pancakes if I do say so myself so I'll be adding instructions for those as well.

Ingredients

• Eggs (my standard is one egg per person, but it's a loose number. In doubt, do 1-3 eggs for 2-3 people)
• Flour
• Milk
• Optional: toppings such as cheese, bacon, etc.

Preparation

• Mix the eggs, milk, and flour together until a batter forms that is easily pourable. I personally aim for something a bit thinner than cake batter, but I've seen people make their batter as thin as water. Don't worry too much about it.
• Pour the batter into a greased pan and bake until the batter has set.
• Flip the pancake. Bake until both sides are golden brown.
• That's literally it. Plain pancakes are usually eaten with sugar (regular, powdered, cinnamon, etc), molasses (stroop), maple syrup, or jam. But you can do whatever. Enjoy!
• FOR BACON PANCAKES: Fry your bacon on one side in the pan. Flip them over to the uncooked side before pouring the batter. Proceed as normal.
• FOR CHEESE PANCAKES: After you pour in the batter, take it off the heat and gently press little slices of cheese into the batter. Return to heat and bake until batter has set and the bottom is golden brown. Take from the heat and flip; lay slices of cheese on top of the pancake. Return to heat and cover the pan so that the cheese up top can melt. This'll result in crunchy cheese on the bottom and melted cheese on top.

Tips

• Preheat your pan so that it's nice and hot when you start making the first pancake. This prevents 'first pancake syndrome' where your first pancake fails.
• My way of keeping a stack of pancakes warm is to put a plate over a pan with water on the stove. Put the pancakes on the plate and cover with a kitchen towel or lid. Do turn the heat off once the water starts to boil, however.
• Bake in butter/margerine, not oil. You can use sunflour oil or another neutral-tasting oil but they'll taste greasier.
• Pancakes are incredibly forgiving. I once forgot to add eggs to the batter until halfway through and it was basically fine. You can replace the milk with water in a pinch (though I recommend adding a bit of melted butter to the batter then). You can use whatever type of flour as long as it's not almond flour or something. Hell, try using almond flour, I'd love to see what happens. All of these will affect the look/taste of the pancakes, but they'll still be perfectly edible.
• As you can tell this is the kind of recipe everyone just sort of knows and has their own way of making. Some people add suger and/or salt, some people add spices such as nutmeg or cinnamon, etc. You can do whatever you want. Just use basic common sense and don't combine cheese with cinnamon sugar or something.