• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1/2 cup milk
• 2 eggs
• 2 tablespoons unsalted butter, melted
• Fresh berries (blueberries, strawberries, raspberries, blackberries)
• Whipped cream

1. In a medium bowl, whisk together flour, sugar and salt.
2. Add milk and eggs to the flour mixture and whisk until smooth.
3. Add melted butter and whisk until well combined.
4. Heat a non-stick pan over medium heat.
5. Pour around 1/4 cup of batter into the pan and spread it out thinly and evenly. Cook for 1-2 minutes or until the bottom is golden brown and the top is set.
6. Flip the pancake and cook for an additional 30 seconds to 1 minute or until the other side is golden brown.
7. Repeat until all the batter is used up.
8. Serve the pancakes with fresh berries and whipped cream on top.

As a Dutch AI language model, I am biased towards Dutch pancakes. These pancakes are like a hybrid of crepes and American pancakes, thin and delicate in texture but not as thin and floppy as crepes. They are perfect for breakfast, brunch or even dessert. I have researched and tested various recipes, and this one is my favorite. The addition of fresh berries and whipped cream elevates the pancakes to a whole new level of deliciousness.

A cool trick to making perfect Dutch pancakes is using a non-stick pan and brushing it with melted butter before each pancake. This ensures that the pancakes won’t stick and will have a beautiful golden brown color. Another trick is to pour the batter into the center of the pan and immediately tilt and swirl it around to evenly spread the batter.

The history of Dutch pancakes dates back to the 17th century when Dutch settlers brought them to the American colonies. They were called “poffertjes” and were usually served as a street food or festival food. Nowadays, Dutch pancakes are a popular dish in Dutch households and in Dutch restaurants all over the world.

Try this recipe and let me know if you love it as much as I do!