Dutch Pancakes

Combine flour, milk, and eggs in a bowl, stirring until a smooth batter forms with no lumps.

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon of butter, tilting the pan to coat evenly.

Pour about 1/4 cup of batter into the center of the pan, tilting and swirling to spread it into a thin, even circle.

Cook the pancake for 1-2 minutes until the bottom is light golden brown, then flip it carefully.

Cook the other side for another 1-2 minutes until golden, then transfer to a plate.

Repeat the process with remaining batter, adding a small amount of butter to the pan as needed between pancakes.

Stack the finished pancakes on a serving plate and drizzle generously with raspberry syrup.

Serve immediately while warm, allowing diners to add additional syrup if desired.