Dutch pancakes are usually made with apples and are primarily a breakfast treat. This is a savory version which is really good for breakfast, as well as lunch and dinner. The basic Dutch pancake recipe is a template. Any number of greens can be used, scallions or leeks instead of onions, root vegetables, whatever catches your fancy. Dutch pancakes are usually made in a cast iron skillet which can go in the oven. If you don’t have one, then use a regular skillet and transfer the cooked vegetables to a pie or cake pan, greasing it first with some extra butter or oil.
8 c or s spinach, stemmed (or not), washed, but not dried
3 T butter or oil, or a combination; plus extra if needed for greasing baking vessel
1 c chopped onion
4 large eggs
1 c milk, half-and-half, cream, or milk substitute
1 c flour
salt and pepper, to taste
(freshly grated) nutmeg, to taste
3 – 4 T grated Parmesan or other cheese (feta is good with spinach)
hot sauce and/or other condiments, to go with
1. Steam or sauté spinach (if sautéing, don’t bother to grease the skillet, the water on the leaves will provide enough lubrication) until just wilted, a minute or so. Remove from cooking vessel and let cool. Squeeze spinach dry and coarsely chop.
2. Preheat oven to 450°F. Melt butter in a cast iron skillet. Add onions and cook until softened, about 5 minutes. Add the spinach and stir to combine. Cook until heated through.
3. Meanwhile, combine eggs and milk in a blender. Whizz until combined. Add flour, salt, pepper, and nutmeg and blend until smooth.
4. Smooth out the onion/spinach mixture in the cast iron pan and pour the batter over all. Sprinkle with the cheese and transfer to the oven. Bake for 25 minutes or until golden.