Savory Dutch pancakes

Savory Dutch pancakes

Feb 19 2020


25 mn

Makes 1 big pancake

These are perfect for brunch and much easier than you think! I chose a savory way here but have posted a sweet version a while back, check the blog for more details.


  • 5 tbsp of melted butter
  • 4 eggs
  • 2/3 cup of milk (either plant based or regular)
  • 2/3 cup of flour
  • 1 pinch of salt
  • 3 tbsp of parmesan cheese
  • 1 tbsp of chives, chopped
  • 1 tbsp of fresh rosemary, chopped
  • 1 tbsp of fresh basil, chopped
  • 1 tbsp of thyme, chopped
  • Toppings burrata, prosciutto and arugula tossed with 1 tbsp of lemon juice and olive oil


Preheat the oven at 450F.

In an oven safe pan, place  2 tbsp of butter and warm up the pan in the oven for 2-3 minutes while you make the batter.

Combine the 3 remaining tbsp of butter, the eggs, the milk, flour and salt in a food processor and pulse until smooth. Add the fresh herbs and parmesan and give it a couple more pulses.

Carefully remove the pan from the oven and gently pour in the batter and return to the oven for 16-20 minutes until puffy and golden brown. Keep an eye on it after 15 minutes and see if puffed enough.

Top with the burrata, prosciutto and arugula and enjoy right away. It will de-puff quite quickly so it is better to eat when right out of the oven.


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