These days I make American pancakes sometimes on a Saturday morning and Dutch Pancakes sometimes for lunch during the week, when the kids have a day off. They experiment with different kinds of toppings.
Whisk all the ingredients (except the butter) in a big bowl. The batter is more liquid than the American pancake batter.
Melt 1/2 tsp butter in a frying pan. Swirl around 1 ladle of pancake batter. Heat on low heat until the top of the pancake dries up. Flip the pancake until it's golden brown on both sides.
The toppings are endless. If you choose for a savory option with bacon, chicken or vegetable, be sure to fry everything beforehand. See topping options under "NOTES".
Sweet Pancake Toppings:
The toppings below you can add after the pancake is ready or serve toppings in separate bowls, so everyone can choose. Pancake Party, anyone???
Savory Pancake Toppings:
I usually fry the bacon/ham or vegetables in the pan first, pour the batter over them until the top is dry, flip the pancake and add cheese so it can melt. When the pancake is on the plate, then I put nuts on top and a drizzle of honey.
Smakelijk eten!!!