Savoury Dutch pancakes

By Lynn Crawford
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We all love an excuse to eat pancakes for breakfast, especially on a weekday, and Lynn Crawford is giving us even more incentive with this savory take on the brunch favourite. 



  • 3 large eggs, room temperature
  • 3/4 cup whole milk, room temperature
  • 3 tablespoons unsalted butter, melted, slightly cooled, divided
  • 1/2 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  1. Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
  2. Blend eggs in a blender on high speed until very frothy, about one minute. With motor running, gradually stream in milk, then two tablespoons butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
  3. Carefully remove skillet from oven and swirl remaining one tablespoon butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out. Top as desired.

Topping Ideas

  • Fried eggs, avocado, and shaved ham
  • Smoked salmon, crème fraîche, and sliced spring onions
  • Sautéed kale, crispy bacon, and aged cheddar
  • Caramelized Apples, Maple and Walnuts

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