Meanwhile, saute turkey in remaining butter until lightly browned. Add vegetables and continue to cook about 7 minutes; vegetables will be crunchy. Add salt, olive, pepper and all but 2 tbsp. of Uniekaas® Gouda Reserve 18 month. Heat on low to melt the cheese and coat turkey and vegetables. Transfer all to baked pancake and sprinkle with remaining Uniekaas® Gouda Reserve 18 month. Broil 1-2 mins. until cheese is melted and lightly browned.

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Dutch Pancake with Turkey & Vegetables

 
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Dutch Pancake with Turkey & Vegetables
2 tbsp. of butter
2 cups of raw turkey chunks
1 cup of fresh mushrooms, quartered
1 cup of bias cut carrots
1 cup of sliced zucchini
1 cup of broccoli florets
1/4 cup of sliced, stuffed olives (optional)
1/2 tsp. of salt
Ground pepper to taste
1/4 lb. of grated Uniekaas® Gouda Reserve 18 month

Pancake Batter:
2 eggs
1/2 cup of flour
1/2 cup of skim milk

Heat 9" oven-proof skillet on lowest shelf of oven, until very hot. Add 1 tbsp. of butter, rotating to coat pan. Add mixed pancake batter and return to oven. Bake 10 minutes at 450 degrees; reduce heat to 350 degrees and bake 10 minutes longer.
Meanwhile, saute turkey in remaining butter until lightly browned. Add vegetables and continue to cook about 7 minutes; vegetables will be crunchy. Add salt, olive, pepper and all but 2 tbsp. of Uniekaas® Gouda Reserve 18 month. Heat on low to melt the cheese and coat turkey and vegetables. Transfer all to baked pancake and sprinkle with remaining Uniekaas® Gouda Reserve 18 month. Broil 1-2 mins. until cheese is melted and lightly browned.

Serves 5-6

 

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