These Dutch Pancakes are like crepes; thin pancakes that can be enjoyed on their own or rolled around other delicious ingredients.
Whisk together eggs and sugar in a large bowl. Whisk in flour, milk and oil. (Ingredients can also be combined in a blender and processed just until blended.)
For each pancake, pour 3 to 4 tbsp (45 to 60 mL) batter into a greased crepe pan or small (8-inch/20cm) frying pan, swirling it over bottom of pan to cover completely. Cook over medium heat until bottom of pancake is lightly browned. Flip over to cook other side briefly. Keep pancakes warm while cooking remaining batter.
Roll up or fold and serve with maple syrup.
Makes about 16 thin pancakes.
Calories: 147 Fat: 6 grams Sodium: 45 mg Carbs: 18 grams Fibre: 0 grams Protein: 5 grams