Dutch Pancakes

Whisk together eggs and sugar in a large bowl. Whisk in flour, milk and oil. (Ingredients can also be combined in a blender and processed just until blended.)

For each pancake, pour 3 to 4 tbsp (45 to 60 mL) batter into a greased crepe pan or small (8-inch/20cm) frying pan, swirling it over bottom of pan to cover completely. Cook over medium heat until bottom of pancake is lightly browned. Flip over to cook other side briefly. Keep pancakes warm while cooking remaining batter.

Roll up or fold and serve with maple syrup.

Makes about 16 thin pancakes.

Tip: Batter can be made ahead a couple of hours and refrigerated
Tip: Pancakes can be served with whipped cream and a sprinkle of lemon juice and sugar.
Tip: Cooked pancakes can be frozen for a month. Stack with a piece of waxed or baking paper between each pancake. Wrap well and freeze.