Mother's Day is right around the corner, so in this edition of Easy Eats, we show you a recipe that's sure to please mom. It's a fun, easy one that can be adapted many different ways.
A Dutch Pancake is often made sweet, but Chef Mary Grube, of Mary's Kitchen shows us a savory version.
Mary’s Kitchen Savory Dutch Pancake
1 Tablespoon butter (for the pie plate)
For the Pancake batter:
2 Eggs, at room temperature
1/2 Cup milk, at room temperature
Pinch of salt
1/2 Cup all-purpose flour
Equipment You Will Need:
Pie plate, whisk, medium bowl, measuring equipment
Eggs, flour, milk, butter and any toppings
30-60 minutes, including assembling, preparing and baking the ingredients
Preheat the oven to 400 degrees.
Place 1 tablespoon butter into a 9-inch pie plate and then place the plate in the preheated oven to allow the butter to melt while you prepare the pancake batter.
In a medium bowl, whisk the eggs with the milk and the salt.
Add the flour and continue whisking until the flour is well incorporated and as lump-free as possible.
*NOTE: This step may also be done in a blender or food processor.
Remove the pie plate with the butter from the oven and set it on a heat-safe surface. (The butter may have begun to brown a bit.)
*NOTE:To prevent burning, keep the hot pad you used to remove the plate from the oven right next to or touching the plate. This way, you won’t forget to use it and pick up the hot plate.
Carefully pour the batter into the hot pan. Bake the pancake until it is puffed and golden around the edges, about 15-20 minutes.
While the pancake is baking, prepare any savory toppings you wish such as; a fried egg, sliced avocado, a green salad, etc.
To serve, remove the baked pancake from the oven and serve right in the hot pie plate set on a dish or remove the pancake to a dish and place any savory toppings you wish on the top.
Allentown, PA 18102