INGREDIENTS
2 eggs
1/2 c flour
1/2 c half and half
1/4 t salt
2 t butter
Filling:
2 T butter
1 Ib mushrooms
1 1/2 c sliced carrots
1 zucchini sliced
1/2 c sliced olives
1/2 t dill
1 t savory
1/2 t salt
5 oz Gouda Cheese
Dutch Pancake
Prep Time
Cook Time
Passive Time Servings
INSTRUCTIONS
Heat oven to 450.
ON the lowest shelf, heat a 10" cast iron skillet until
very hot.
Beat eggs, flour,
half and half, and salt for 3 minutes.
Melt butter in skillet and add batter.
Bake for 10 minutes, then lower the
temperature to 350 and bake until golden (5-7 minutes)
Saute vegetables in butter for 5 minutes then add other ingredients and cheese until it melts
REmove pancake, pour vegetables over and serve.