I promised E “french fries” for dinner, originally intending to make sweet potato steak fries. But at some point I forgot about those and found myself dicing regular potatoes instead. Apparently we’re having homefries for dinner—but there should probably be something else involved. Four small potatoes and an onion do not a dinner make.
When we were at the grocery store, then, I was hunting some protein. I happened to notice some pre-packaged ham steaks, which looked *awesome*, and were nitrate-free and on sale. Score! Despite my usual tendency to eat vegetarian most of the time, I love ham.
So now we have ham, homefries… and we need something else. Pancakes? Waffles? I’ve never made a german pancake, but I always get one at Bickford’s, so I thought I’d try. Besides, the oven was already hot, and how could I resist a recipe that starts with “melt a stick of butter in a cast iron pan”?
Heat oven to 350F. Dice an onion and some potatoes (4 small, in my case) and put in a few tablespoons of olive oil. Salt lightly. Bake for 40 minutes, then turn the heat up to prepare for the pancake. Bake 20 minutes more, or until they start to brown nicely.
Warm in pan. Flip a few times. (It was precooked. Not really a recipe. Your Ham May Vary.)
Double Dutch Pancake
Based on the Joy of Cooking recipe, doubled, with less sugar.
In a 12″ cast iron skillet, melt a stick (8 tbsp) butter over medium heat.
Meanwhile, whisk together until smooth:
- 1 c flour
- 1 c milk
- 4 eggs
- 1/4c sugar
When butter is melted, pour in the batter. Without stirring, cook for a minute or so. Then, move to the 425F oven.
Bake for 16-20 minutes, until the pancake is puffy and starting to turn golden-brown in places.
Serve immediately with jam, preserves, etc. It will start to deflate immediately.
Do not serve with the apple butter that has gone moldy *again*. Stop buying that brand.