Savory Dutch Pancake – Lake Brunch

Dutch Pancake

We recently spent a lovely summer weekend at our friend’s cabin, where I served up this Savory Dutch Pancake for brunch. This Ham and Swiss pancake bakes in the oven, for a low stress meal. A summery Strawberry Feta and Pecan Salad made a nice light side dish for our brunch. Remember to Share, Like and Comment!

Savory Dutch Pancake – Relaxing Brunch

Our friend’s Rick & Tracey have a cabin, perched on the crest of a small island, with great lake views. A tranquil setting like this, called for a low stress brunch. Who wants to sweat over the stove with a bunch of last minute flipping and frying? With a Dutch pancake, you mix up the ingredients and bake it in the oven. 30 minutes later, brunch is served! This dish would also make a great brinner (breakfast for dinner) option.

I also created a Maple Dijon sauce to drizzle on a leftover piece, which I enjoyed for breakfast the next day. It was so tasty, I have included this simple sauce as well.

Strawberry Feta Pecan SaladThe Savory Dutch Pancake was served with a mixed green Strawberry, Feta and Toasted Pecan Salad. As I have mentioned in previous posts, I am a big salad girl and love this salad as a side dish for brunch.

When you make a vinaigrette, the key is to have some interesting olive oil and vinegar options to chose from. I recommend stocking a few fruit flavored vinegars (especially white balsamic), and olive oils flavored with citrus or herbs.

In addition to many delicious meals, we also spent time enjoying the great outdoors, especially our boat rides, complements of Captain Rick!

Gang on boat

The Island Gang – from left to right – Rick, Mike, Tracey, Duane and Cousin Deb

Savory Dutch Pancake

Serving Size: 4 good sized, or 6 smaller portions


    Savory Dutch Pancake
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 4 large eggs
  • 1 1/2 teaspoon Dijon
  • 6 ounces shredded Swiss cheese, divided
  • 4 ounces ham or Canadian Bacon, cut into small pieces, divided
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola or corn oil
  • fresh snipped chives (optional)
  • Maple Dijon Sauce (optional)
    Maple Dijon Sauce
  • 3 tablespoons real maple syrup, at room temperature
  • 2 tablespoon Dijon
    Strawberry Feta & Pecan Salad
  • 4 ounces mixed greens (I used a great product I found at Target called baby red butter lettuce)
  • 3/4 cup small strawberries, washed, dried and halved (or if using larger berries, cut into quarters)
  • 2 ounces crumbled feta cheese
  • 1/4 cup chopped toasted pecans
    Citrus Vinaigrette
  • 1/4 cup pear flavored balsamic (or other fruit flavored vinegar)
  • 1/4 cup extra virgin olive oil (I used blood orange olive oil, but any extra virgin olive oil will work)
  • 2 tablespoon fresh squeezed orange juice
  • 1 teaspoon Dijon
  • a pinch of kosher salt and a few grinds of fresh black pepper, to taste


    Savory Dutch Pancake
  • Preheat oven to 400 degrees, Have a 10 inch round baking dish with 1 3/4 " tall sides ready.
  • Whisk flour and salt in medium bowl and set aside. In a large bowl, whisk together milk, eggs and mustard. Whisk in flour & salt mixture until just blended. There may be some small lumps. Stir in half of the cheese and ham. Refrigerate 15 minutes.
  • Put butter and canola oil in baking dish and place in oven for 5 minutes to heat pan and melt butter. Remove form oven and tilt to coat pan. Remove batter from refrigerator and gently stir to distribute ham and cheese. Pour batter into hot pan and bake for 20-25 minutes.. Carefully remove pan from oven and sprinkle remaining ham and cheese over puffy pancake.Continue baking for 3-5 minutes, until cheese is melted and edges of pancake are browned. Remove from oven, sprinkle with snipped chives. Cut into 4 wedges and serve drizzled with Maple Dijon Sauce, if desired.
    Maple Dijon Sauce
  • Stir the room temperature maple syrup with Dijon, until well combined. Taste, and add more syrup or Dijon, to adjust to your preference.
    Strawberry, Feta, Pecan Salad
  • Combine lettuce and strawberries in serving bowl and toss with desired amount of dressing. Top with feta and toasted pecans.
    Citrus Vinaigrette
  • Place all ingredients in small jar with tight fitting lid and shake well to combine.


Savory Dutch Pancake adapted from Ham and Swiss Dutch Pancake recipe, in Lunds & Byerlys Fall 2012 magazine.

8 thoughts on “Savory Dutch Pancake – Lake Brunch

  1. We made this over the weekend at the cabin with our great friends Bill and Jo Joy (you’ll remember them from Gourmet Club…Dusted and Seared Scallops and a spicy cocktail). The dish was fantastic and perfect for the lake!!! The way it was intended.

    • I definitely remember Bill and Jo and their delicious contribution to our Gourmet club meal. So glad to hear you enjoyed the Savory Pancake. It’s one that will be in my line up for future brunches.

  2. The Dutch pancake was just delicious! I have always loved ham & cheese omelets and ham & cheese quiche but I think this is my new favorite ham & cheese brunch item. I am getting hungry just thinking about it😋

  3. It was a great weekend. I had been intrigued by that Dutch pancake picture on front of the Lunds magazine for awhile. It was fun to finally give it a try.

  4. Looks like a great weekend with friends, and delicious food. What an interesting twist on a breakfast dish!

Let Me Know What You Think!