Black Eyed Susan’S Pennslvania Dutch Cakes Recipe

Name: Black Eyed Susan’S Pennslvania Dutch Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 2 tablespoons sugar; 2 teaspoons baking powder; 2 tablespoons canola oil; 1/2 teaspoon salt; 1 cup milk of your choice; 1 egg; 1/2 - 1 cups berries (optional); about 1 tablespoons butter (for griddle); about 1/4 pounds jarlesburg cheese, thinly sliced

Servings: persons

1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
2 tablespoons canola oil
1/2 teaspoon salt
1 cup milk of your choice
1 egg
1/2 - 1 cups berries (optional)
about 1 tablespoons butter (for griddle)
about 1/4 pounds jarlesburg cheese, thinly sliced

1
Mix dry ingredients except in smallish bowl and stir to combine.
2
Mix egg, milk, and oil in a separate medium bowl.
3
Gently stir dry into wet mixture to combine.
4
Fold in the berries (totally optional, but I like to go heavy on the berries).
5
Melt butter on pan/griddle over medium heat and spoon batter onto hot griddle (approx. 1/4 cup per pancake).
6
When bubbles start to form at center of pancakes, place cheese on top before flipping the pancake. When you can see some crispy cheese oozing out past the pancake's edges, (about 2 minutes) they're done!
7
Serve with real maple syrup and some extra berries for garnish.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup flour, 2 tablespoons sugar, 2 teaspoons baking powder, 2 tablespoons canola oil, and more.

Yes, Black Eyed Susan’S Pennslvania Dutch Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Eyed Susan’S Pennslvania Dutch Cakes

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