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Jeni makes this cast-iron pancake at home regularly. It is the easiest thing to put together—delicious with powdered sugar and lemon juice, smothered in apples, or made savory with bacon and cheese. That’s the beauty of the Cast-Iron Pancake; eggy, puffy, and not too sweet, it can be dressed up with almost anything in your fridge or pantry, and served for breakfast, lunch, dinner, or dessert.

Find the base recipe on page 134 in Jeni’s Splendid Ice Creams Desserts, and start Freestylin’. If you want some inspiration to get you started, here are a few of our favorite versions:

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Wythe Hotel style

Made with brown-sugar apples, thyme, and whipped cream. Bake the batter, adding fresh thyme to the base. While the pancake is cooking, saute thinly sliced apples with brown sugar and thyme until softened. Top the pancake with brown sugar apples and fresh whipped cream, and serve.

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Dutch Baby style

Made with sliced ham and gruyere—simply shred fresh gruyere into the egg batter, bake, and then top with sliced ham and gruyere while still warm.

What is Freestylin’?

We’re glad you asked. Jeni designed her second cookbook, Jeni’s Splendid Ice Cream Desserts, like a mixing and matching game. Her idea: Master one base recipe (like an empanada dough, pie crust, or macaroon cake), and then swap out ingredients or combine them with other recipes to create an entirely new dish that’s uniquely you. This is how Jeni cooks at home. It’s what she calls cooking between the pages, or Freestylin’. Our Freestylin’ blog series is where we share riffs on Jeni’s recipes for even more inspiration.