PANNENKOEKEN (DUTCH PANCAKES)

Melted butter in the dough makes these pancakes irresistible. As soon as the batter hits the pan, tilt the pan quickly in all directions so the batter spreads evenly over the bottom. The first pancake is usually a bit of a failure, even for very experienced pancake-makers. From there on, it goes rapidly uphill. Flipping the pancakes is easiest with an extra-long flexible spatula, preferably metal.

6 tablespoons butter, divided 3 cups sifted all-purpose flour 1 generous teaspoon kosher salt 3 large eggs, beaten

4 cups whole milk

Melt 3 tablespoons butter in an 11-inch, nonstick skillet over low heat.

To a large bowl, add the flour, salt, melted butter and eggs. Slowly pour in the milk, whisking vigorously until you obtain a smooth batter. (If the batter has lumps that can’t be whisked away, pass the batter through a wire mesh sieve.)

Over medium heat, melt a small knob of the remaining butter in the skillet. Fill a ladle with batter and, holding the skillet close to the bowl, pour the batter into the pan, swirling the pan immediately in all directions so that the batter spreads out evenly over the bottom. Cook the pancake until the top dries slightly. Using a spatula, flip the pancake and cook until the other side is golden. When done, slide the pancake onto a large plate. Repeat with the remaining batter, each time melting a small knob of butter on the skillet so that the pancake does not stick to the skillet. Serve hot or warm. To serve: Spread a topping of your choice such as fruit preserves, Nutella, ice cream or softened cheese in a long line in the middle of the pancake. Roll the pancake up and cut into pieces. Makes 16 pancakes. Per pancake: 175 calories (percent of calories from fat, 39), 6 grams protein, 21 grams carbohydrates, 1 gram fiber, 8 grams fat (4 grams saturated), 60 milligrams cholesterol, 205 milligrams sodium.