Breakfast Dutch
Submitted by firestarter
Breakfast Dutch is an old-fashioned stovetop scrambled pancake made from eggs, flour, and milk, cooked in a cast iron skillet and served with butter and syrup. Simple, hearty, and rustic.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
30 minBreakfast Dutch is one of those heirloom recipes that doesn’t show up in any cookbook but somehow gets passed down through families for generations.
It’s deceptively simple: a soupy batter of flour, eggs, and milk gets poured into an oiled cast iron skillet and scrambled like eggs right on the stovetop. The result is somewhere between a pancake and scrambled eggs, with torn, golden pieces that soak up butter and syrup like nobody’s business.
It’s rustic, it’s unpretentious, and it fills you up for the whole morning.
Kitchen Tips
- Use a well-seasoned cast iron skillet and be generous with the oil. This batter sticks.
- The consistency should be thin and soupy, like a crepe batter. Too thick and the inside won’t cook through.
- Keep chopping and stirring as it cooks, just like scrambled eggs. You want small, irregular pieces.
- Serve it hot and fast. It gets tough as it cools.
Ingredients
Directions
Combine first 3 ingredients.
Add enough milk to make soupy consistency like eaten eggs.
Put enough cooking oil in cast iron skillet so batter will not stick.
(Be generous. Batter will stick while baking.)
Pour batter into skillet.
Bake on top of stove, stirring and chopping as for scrambled eggs, until it looks like scrambled eggs and is baked through.
Serve immediately with butter and syrup.
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