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Sift the flour above a big bowl and add a little bit of salt.
Crack the eggs and pour the milk in a separate bowl. Stir this with a whisk for a little until the egg is mostly dissolved.
Then add half of this mix to the bowl with the flour: use a mixer or whisk to create a smooth batter.
When it’s combined, add the rest of the egg and milk mix to your batter and stir it really good.
Optional: add a little bit of melted butter, or neutral vegetable oil, to your batter to make it not stick as quickly to your frying pan.
Leave the Dutch pancake batter rest for around 10 minutes.
Heat a frying pan on medium heat, add a little butter or oil (divide it evenly over the pan).
Take a ladle and add around one scoop of the batter to your pan: divide the batter evenly over the pan by moving the frying pan.
Bake the Dutch pancakes golden brown: you need to add a little bit of oil or butter after every, single pancake.