Real Holland Pancakes(Eierpannekoeken) - cooking recipe

Ingredients

1 c. flour
salt
2 large eggs or 3 medium (1/2 c. beaten)
1 c. milk
at least 1/4 c. butter or margarine
1 loaf challah or other bread, cut in 3/4-inch slices
3 large eggs
1 c. milk
3/4 tsp. vanilla extract
1 Tbsp. honey
pinch of cinnamon
pinch of freshly grated nutmeg
1 tsp. orange flower water (optional)
small pinch of sea salt
unsalted butter for sauteing (as needed)
additional honey (for topping)

Preparation

Slice bread an hour or two before you make the French toast, if you can, so that it will dry out.
Put oven on low (unless intending to serve as soon as cooked).
Beat eggs with milk and stir in vanilla, honey, cinnamon, nutmeg, optional orange flower water and salt.
Heat butter in a large, heavy frying pan over low heat.
Dip bread slices into batter on both sides.
They should be saturated but not so soggy that they will fall apart.
Place in frying pan and continue dipping slices and adding them to pan (but don't overcrowd the pan).
Saute slowly, until the first side turns golden brown, about 5 to 7 minutes.
Then turn and saute on the other side until golden brown.
Place in oven on a baking sheet to keep warm if you aren't serving at once.
Serve with honey.