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2 cups all purpose-flour
4 large eggs
1 1/4 cups milk
4 tbs butter for the skillet
maple syrup for serving

Add flour to a large bowl. In a separate bowl, whisk together eggs, milk and vanilla. Add to flour and combine well. Let batter stand about 10 minutes to completely moisten the flour.

Place a 10 inch non-stick skillet over medium-high heat. Melt a generous pat of butter. Swirl the butter around to coat the inside of the pan, then ladle a thin layer of batter, tipping the pan from side to side to evenly distribute the batter. Return pan to heat.

As the batter begins to pull away from the sides of the pan and the edges begin to set, tilt the pan around so the uncooked batter runs underneath.

If you’re feeling theatrical like Wouters, flip the Pannekoeken with a sleight of wrist. Otherwise, use a spatula. Cook second side for a few moments, then serve.

For Pannekoeken with apples, raisins, brown sugar and cinnamon:

3 apples, cored and peeled
1/2 cup plump raisins
1/4 cup brown sugar
2 tbs butter
Cut apples into wedges, then slices. Place a large pan over medium-high heat. Melt butter. Add brown sugar and stir together with a wooden spoon. Add apples and raisins. Sauté, stirring frequently, until apples are fork tender.
Make Pannekoeken as above. Dust with cinnamon and serve with apple mixture and maple syrup.
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