Dutch Pancakes

We love this recipe because it's so much easier than regular pancakes, but absolutely delicious, and more filling (higher protein + quality fat). This recipe makes about 4 servings. You can also use milk, but cream or coconut cream work especially well.


Recipe Instructions

➜ Preheat oven to 425.

➜ Blend in blender:
・8 large eggs
・1 cup all-purpose flour
・1 cup cream, half-and-half, or coconut cream

➜ Melt in 2 medium (10 or 11") cast iron skillets:
・4 tablespoons butter per skillet

➜ Pour the batter over the melted butter and place in middle rack of oven for 20-25 minutes.

Serve with fresh fruit or cooked apples (simply chop and simmer on the stove with cinnamon while pancakes are baking). These are so rich they don't need syrup or sugar, but of course those are options, too. 😉

Recipe courtesy ThisIsWhatFoodLooksLike.com (coming soon!), adapted for and tested with pastured eggs from Acorn Acres Farm.