While the title of this recipe sounds highly cannibalistic, I assure you that it nothing but savory brunch goodness. I’ve seen these massive pancake recipes over the years, but haven’t managed to try my hand at one until now. Huge mistake. Should have whisked this up years ago! It satisfies a slightly carby, indulgent craving without going overboard. You can nearly smell the ingredient modifications with this one, simple recipe. Oh la la!
Savory Dutch Brunch Baby
- 2 T. butter
- 2 T. melted butter
- 4 eggs
- 2/3 c. milk
- 2/3 c. flour
- 1/2 tsp. salt
- 4 slices prosciutto, torn
- 3 T. fresh green herbs, chopped
- 3 T. parmesan, grated
- Preheat oven to 450F.
- In a blender combine, 2 T. melted butter, eggs, milk, flour, and salt. Blend on high for 30 seconds until the flour lumps are gone.
- Place butter in a large oven-proof skillet and set in center of warm oven to melt butter, for five minutes.
- When the butter is melted, remove from oven. Carefully, swirl melted butter in pan to coat the bottom and sides.
- Quickly pour in the blender batter.
- Top with torn prosciutto, herbs, and grated parmesan.
- Place pan back in oven and cook about 18 minutes until the pancake is puffed up and browned. Do not open oven door while cooking!