A little thicker and eggier than crepes, these Dutch pancakes can be topped with maple syrup, fried apples, or jam, and are good for breakfast and for dinner!
In a big bowl, whisk eggs with a wire whisk.
1 3/4 cups flour should be added, and the mixture should be smooth.
1 1/4 cups milk, sugar, and oil are whisked in.
Buttermilk should be the consistency of the batter; if not, add more flour or milk.
Allow batter to rest for 30 minutes at room temperature.