Savory Dutch Harvest Fresh Kale Pancakes

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Servings 4

Prep. Time 20 Minutes

Cooking Time 45 Minutes

    • 3 large eggs, room temperature
    • ¾ cup whole milk, room temperature
    • 3 tablespoons unsalted butter, melted, slightly cooled, divided
    • ½ cup all-purpose flour
    • 2 tablespoons cornstarch
    • ½ teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 1 bag Harvest Fresh chopped Kale or Harvest Fresh Spinach
    • 1 package bacon
    • 2 cups shredded cheddar cheese
    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).

    Bring a pot of salted water to boil when boiling add Harvest Fresh Kale and blanch for 3 minutes, drain and shock in cold water, drain, when cooled, squeeze out as much water as possible, set aside

    Cook bacon, when done chop coarsely, set aside

    Grate 2 cups cheddar cheese, set aside

    Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine.

    Carefully remove skillet from oven and swirl remaining 1 Tbsp. 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. If it doesn’t deflate evenly gently press down on puffed up parts.
    Sprinkle cheese evenly, Harvest Fresh Kale and bacon

    Alternate Topping Ideas: Fried eggs and sautéed Harvest Fresh Spinach, Smoked Salmon and thinly sliced Harvest Fresh Red Pearl Onion