This recipe comes from Zr. Ina de Jonge, via Sietske. When the de Jonges (Cees, Ina, and Sietske) were visiting our home a few years ago, Zr. de Jonge made these traditional Dutch pannekoeken for the whole family.
400 grams flour
1 liter milk
salt to taste
In mixing bowl, combine all ingredients and mix thoroughly. Pour a portion of the batter into a heated and buttered frying pan. Swirl to cover the pan with a thin layer of batter. Pannekoeken should be thin and crepe-like. Cook on both sides and serve hot with Dutch syrup (stroop)–no maple syrup here. For a variation, add bacon and cheese, or fruit to batter before cooking. Add-ins can be either sweet or savory. (Note: pannekoeken is plural, pannekoek is singular)