Our Dutch pancakes are the same as the German variety, I will translate my recipe for you.

200gram selfrising flour
pinch of salt
2 eggs
1/2 liter milk
70gram butter

Sift the flour with the salt into a bowl, make a small hole in the middle and break the eggs into the hole. Add 2 deciliter milk to the mix until smooth. Thin the dough with the rest of the milk. Let the dough rest for 30 minutes.

Heat a pat of butter in a skillet and wait until the foam is gone. Put a soup ladle of dough in the pan and with a turning motion coat the bottom of the pan.

Cook the pancake up a medium high heat until the underside is light brown, turn the heat to low and wait until the top side is dry (2-3 minutes).

Turn the pancake with a long spatula and cook the other side until light brown ( 1/2-1 minute).

Slide the pancake out of the pan onto a plate.

Sorry but I can't help you out with the sauce.