Pannekoeken. Like pan-a-kookin. AKA: Dutch pancake. Did you know that, class? Now, write it down and practice saying it out loud to one another. But use your inside voices.
This eggy pancake thing is pretty tow up. In the coolest way. It puffs up in the oven which is a lot of fun for your eyeballs to watch. From what I discovered, it’s typically served with fruit and brown sugar and syrup. While that sounds freaking incredible, you know me. I need savory all up in my mouth. Sooo, I dug out the bacon, some fresh basil and a little bit of parmesan and Bev-ed it a smidge.
Aww now, no eye rollin’. Feel free to make it the original way, buuuut I double dog dare you to try this and report back with the news that you still can’t get your jaw off the floor. I will NOT say “I told you so.”
I’ll just think it.
All right! You’ll need eggs, milk, flour, bacon and basil. I used my cast-iron because life is better that way.
Whisk up the eggs, flour and milk.
Sizzle up yer bacon.
Reserve about a tablespoon of bacon grease and discard the rest. Give the bacon a nice chop.
Pour the egg mixture into the hot skillet, then sprinkle with ze bacon.
Seriously. This is what it looks like baked. I snapped this before adding my basil.
Then I came back to sprinkle on the basil and look how quickly it deflated!
Here’s the other side.
Slicey slicerton. (sorry)
Little bit o’ cheese and your day is made.
Class dismissed, but NO RUNNING IN THE HALLS.
We’re fighting breakfast boredom with new twists on the classic flapjack: Apple-Cinnamon, Banana-Pecan, Cheesecake and more. Butter and syrup optional.