Food often holds a special place in our hearts, especially when it's connected to our cultural and personal identity. For me It's great that Dutch pancakes can sometimes bring me back my home country and provide a sense of comfort and nostalgia.
Sift the flour and salt into a large bowl. Add the eggs, cheese and half of the milk and beat with a whisk until smooth batter forms.
Pour in the remaining milk and beat again until smooth.
Cover the bowl with plastic wrap and let the batter stand for 30 minutes
Melt a small knob of butter in a 20 cm diameter frying pan
Put a couple of strips of the pancetta bacon in the pan
Spoon in a ladle of batter over the bacon and rotate the pan so that the entire bottom is covered.
Bake the pancake on medium-high heat for 2 minutes until the top is dry and the bottom is golden brown. Put the cheese on the pancake after you flipped the pancake for the last time and bake for another 1 minute.
Keep the pancakes warm under a lid or a plate until all the batter is used up.