Springtime Dutch Pancake

I’m in love with chives this year! I’ve always liked them, but for some reason they are just shining this month. Chives chopped finely are the freshest green garnish of the season. They add a small bite, a nip of allium flavor. The tiny chive is a reminder of larger vegetables to come soon.

Some weekends growing up, my mom used to make what we called “special pancake,” which we served with Vermont maple syrup and a splash of lemon juice. I’ve also heard it called Jacob’s pancake, Dutch baby, and “failed popover.” The recipe is very simple, and similar to popovers, just two eggs, a cup of milk, a half-cup flour, and butter pre-melted in the pan while the oven’s heating up. Flavor it however you feel like, whether plain, or with thinly sliced apples & cinnamon, or shredded cheese. Today I have mixed in a handful of chives, fresh sage, one of the first yellow summer squashes, salt & pepper, and a small pinch of nutmeg. Bake for 20-25 minutes in a 400 F degree preheated oven. When it is approaching golden brown, and poofed up in random beauty, it is done. Serve immediately, or watch it deflate in a few minutes.

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