Klaverkaas Pancake with Fried Chicken and American Spoon Sour Cherry Preserves

As many of you may have noticed, when The Lady finds something she likes… well… she really likes it… and one of those “really liked” recipes is the David Eyre Pancake from the 60s… She made it again today and served it both savory and sweet… here’s what she did:

Using her cast iron skillet, she pan fried boneless chicken thighs. She lightly coated them with flour and fried them in a combination of bacon grease and butter. After the chicken was cooked, she removed the chicken thighs and scraped up the drippings but left them and the butter/grease in the pan.

While the chicken was frying, she prepared the pancake:

Ingredients:

4 Eggs

1 Cup Whole Milk

1 Cup Flour

Salt and Pepper to Taste

4 ounces of Klaverkaas, shredded.

Preparation:

Whisk together the eggs, flour and milk until creamy.

Add most of the cheese (saving just a bit to sprinkle on top when serving to the egg/flour/milk mixture to combine.

Pour combination into the still-hot cast iron skillet.

Baked in 425 degree oven for 12-15 minutes until golden brown. It will look a lot like Yorkshire pudding.

Remove from oven and serve immediately.

She cut the pancake into four pieces which she sprinkled with the rest of shredded Klaverkaas.

One slice she served with the fried chicken and the other slice she served with American Spoon’s Sour Cherry Preserves. (Review of American Spoon Sour Cherry Preserves follows this posting.)

 

 

 

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