Nourish recipes feed four people for under $10, (or under $15 if the recipe includes meat). Learn more about our Nourish program here.
Sweet or Savory Dutch Pancake
½ cup milk
½ cup flour
1 Tablespoon sugar
Pinch of salt
Nutmeg (fresh grated preferred)
4 tablespoon. butter
Sweet: Fresh fruit, syrup, powdered sugar
Savory: Sliced ham, grated Swiss cheese, bacon crumbles, wilted/sautéed kale, Parmesan cheese, thinly sliced onion, crispy fried egg
Preheat your oven to 425 degrees F. In a large bowl, whisk together milk and eggs. In a separate bowl combine flour, sugar, salt, and freshly grated nutmeg. Introduce the dry ingredients to the wet ingredients, try not to overbeat the batter. The mixing can also be done all at once with a blender ball if you have it!
If you’re opting for sweet and are using berries, apples, or pears, heat your fresh fruit in a pan with a little bit more sugar and a little butter. Stir fruit so it doesn’t burn. Set aside once softened, about 3-5 minutes.
Once the oven is preheated, put in a cast iron pan with 4 tablespoons of butter. Watch it to ensure the butter doesn’t burn. As soon as the butter is melted, pull the pan out of the oven. Add your berries or fruit to the pan and pour the batter over the top. If you’re making a savory pancake, add your bacon bits and roughly chopped kale or sautéed onions to the pan now.
Bake for 20 minutes at 425 degrees F. The pancake should be puffed and golden. If opting for a sweet or plain pancake, immediately drop the temperature to 300 degrees F and cook 5 more minutes. If opting for savory, quickly pull the pan out of the oven and sprinkle with cheese and more meat if desired. Drop the temperature to 300 degrees F and return to the oven for 5 more minutes.
Adapted from NYT Cooking