Category Archives: summer eating

Dutch Pancake

It’s summer. It’s hot and humid and the last thing I want to do is go in the kitchen and fix dinner, yet these three little people – and one big person – want food, and they want it every night!

On top of that my counters are filled with veggies that need to be used up.

Enter the Dutch Pancake, my favorite summer go to meal. A cross between a crepe and a popover this perfect little dish can be either sweet or savory. It puffs up when baked, making it look impressive and as if I spent hours in the kitchen. Plus it can be topped with almost anything, making it super versatile.dutch pancake

All you need is a cast iron skillet and a few basic ingredients and you are ready to go.skillet

You can find a ton of recipes, they are all about the same. Some have sugar, some don’t. Some are a little more eggy and some are more doughy.

They are all good.

This has been my basic, go to savory recipe this summer. It’s on the eggy side -think quiche meets crepe – and can stand up to some yummy fillings.

I like adding some extra yumminess to the batter. Ham and cheddar cheese is the favorite in my family, but they will also go for a little sausage. I have also been know to sneak in some leeks as well, which I love but gets mixed reviews with the ten and under crowd. It is also great loaded up with herbs

To serve I top it with a variety of vegetables. Again, my family likes to keep it basic and sauteed zucchini and tomatoes is the favorite. But experiment and see what works for your gang.veggies

Spinach, asparagus, eggplant – if it comes from your garden, or the produce section, it will probably work.

Cheese options are just as endless – goat, cheddar, and monterey are sure bets in my house, but if you can work in something more flavorful go for it.

Savory Dutch Pancake

3 tablespoons butter
4 eggs
½ cup flour
½ cup milk
¼ cup cheese
¼ cup chopped ham

Preheat oven to 350℉
In a 12” skillet, over medium heat, melt butter. In a medium bowl whisk eggs, milk and flour together until combined. Gently fold in cheese and ham. Pour mixture into skillet, place in oven and bake for 20-25 minutes, or until top puffs and is a light golden brown.

To serve, cut into six wedges, and top each wedge with vegetable mixture.

Printer ready