Dutch Pancakes

Instructions

• Put 1 cup all-purpose flour, 2 tsp sugar and 1/8 tsp salt into a mixing bowl and stir to combine. Crack 2 large eggs overtop and slowly add 2 cups milk,whisking constantly until combined. Stir in 1/2 tsp vanilla.

• Heat an 8-in. nonstick frying pan over medium. Add a small pat of butter and use a pastry brush to coat pan.

• Pour in about 1/4 cup of batter, lifting up and turning pan so the batter coats the surface in a thin, even layer.

• Cook for 1 to 2 min or until the edges of the pancake are golden. Use a rubber spatula to loosen the pancake, then turn over and cook 1 min longer or until bottom is also lightly browned. Serve immediately, or cook all the pancakes as above and layer on a plate with parchment paper between them. Re-warm in the microwave or in an oven on low before serving.