Our first meal on a trip to Amsterdam was at a tiny restaurant (reached by climbing a treacherous flight of stairs) called Pannenkoekenhuis Upstairs which served traditional savory Dutch pancakes. My version is a nod to Leiden, a smaller city of canals to the southwest of Amsterdam, and its namesake cheese, a young Gouda studded with cumin seeds which we sampled at a cheese shop there after a long day of biking in the Holland countryside. —Emily | Cinnamon&Citrus
whole cumin seeds
AP flour, sifted
Gouda cheese, grated
Zest of one lemon; segment the lemon after zesting for serving
1 small or 1/2 large red onion, thinly sliced
link smoked sausage (precooked - I actually prefer turkey smoked sausage,) sliced about 1/2 inch thick
apple cider vinegar
In This Recipe
Preheat the oven to 450F. Place 3 tablespoons of butter and the cumin seeds into a 12 inch cast-iron skillet and place it in the middle rack of the oven while it preheats. Check occasionally to make sure the butter isn't becoming too brown.
Place the eggs in a blender and mix until frothy. Add the milk, flour, salt and pepper, and blend until just combined (do not overmix.) Stir in the grated Gouda and lemon zest.
When the oven is preheated, remove the skillet and pour the pancake batter over the melted butter and toasted cumin. Replace in the oven and bake 20 minutes until golden brown and puffy.
While the pancake cooks, melt 1 tablespoon of butter in a medium-sized sauce pan over medium-high heat. Add the red onion, thyme leaves and a bit of salt and pepper and cook the onions until soft, about 10 minutes. Scoot the onions to one size of the pan and add the smoked sausage. Cook a few minutes until the sausage is slightly browned and crisp. Deglaze the pan with the apple cider vinegar and remove from the heat.
Remove the pancake from the oven and serve hot (it will deflate quickly!) with the sausage and onions atop or on the side, with a squeeze of lemon over top if you please.