Pour a soup ladle of batter in the pan, starting in the middle. Tilt and turn the pan to make sure the pan is covered by the batter.
If you add ingredients that you want incorporate into the pancakes, to it now. If you add cheese, you can choose to just add flakes and allow them to bake. If you add slices, you can go two ways: just put them in with the cheese uncovered, they will bake into a crunchy crust when you turn them over. If you first slide the cheese over the batter on the top, and turn it, there will be a thin layer of batter.
When the top has become dry, turn the pancake with the spatula and bake the other side: be careful, as this will go quickly. When the pancakes turns too dark, lower the heat and/or flip sooner.
You will impress guests, friends, children and other family by flipping the pancake in the air. You can more easily do this with pancakes with a ‘naturel’ pancake, or thin slices of ingredients. If you have a heavy pancake, chances are they will break and crumble.
It is normal the first pancake becomes a mess. If you are practiced at making pancakes Dutch style, you will see that the success rates of the first pancakes will go up. Do not worry, after the crumbly first one, the next ones will turn out better.
Repeat until all the batter is gone. Remember to grease the pan every now and then. Serve the pancakes as you go. However, if you want to create a stack of pancakes to enjoy together with your guests, put a pan of water on the stove and boil water. Place a place on top, and layer that plate with pancakes. Careful: the plate will turn hot.