Dutch Pannekoeken (Pancake) with Goat Gouda

I have loved pannekoeken (a raised, oven-baked pancake/Popover) since we lived in Minneapolis and could get them anytime. This is going to be a favorite recipe, I think!

Puffy, crunchy and creamy -- perfect for brunch, supper or a side dish


4 large eggs, at room temperature

½ cup whole milk, at room temperature
½ cup all-purpose flour
2 ounces goat’s milk Gouda, grated
(1/2 cup)
½ teaspoon sea salt
2 tablespoons unsalted butter

Heat the oven to 450ºF.

Beat the eggs with a whisk until well blended. Whisk in the milk. Combine the flour, grated cheese, and salt in a separate bowl. Stir the flour mixture into the egg mixture just until smooth.

Meanwhile, add the butter to a 10-inch seasoned cast iron skillet and set in the oven to melt. When the butter is melted, remove from the oven and tilt the pan to let the butter coat the sides as well as the bottom. Pour the batter into the hot, buttered skillet.

Bake until puffed, about 10 minutes. Meanwhile, prepare the apple topping (recipe below), if desired.

Reduce the oven temperature to 350°F. Continue to bake the pancake until it is golden brown, about 10 minutes longer. Transfer the skillet to the table and cut the pancake into wedges in the pan. The pancake will gradually sink in the center like a popover. Serve with apple topping.

Makes 2 to 4 servings (DEPENDING ON SIDES)

APPLE TOPPING: Quarter, core, and seed two large apples (preferably HoneyCrisp variety). Cut each into 16 wedges. Melt 2 tablespoons butter in a 10-inch skillet over medium heat; add 1 tablespoon light brown sugar and ½ teaspoon cinnamon. Add the apples and stir to coat evenly. Cook, stirring occasionally, until the apples are tender but not mushy, 10 to 15 minutes. Serve warm.

Thanks to Culture Magazine (my fave publication on cheese!) and Jill Van Cleave for the recipe and photo.


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