Herbed Dutch Baby Pancake
Megan DeKok
Created Feb 18, 2014
Remixed from its usual breakfast setting, this savory twist on the traditional Dutch baby is a delightful new way to enjoy the garden's freshest ingredients.
Herbed Dutch Baby Pancake
- Prep Time 5 min
- Total 35 min
- Servings 3
- Ingredients 12
Ingredients
Dutch Baby
- 2 tablespoons butter
- 2/3 cup Gold Medal™ all-purpose flour
- 2/3 cup milk, room temperature
- 2 eggs, room temperature
- 1/4 cup chopped fresh herbs (chopped using herb mill)
Toppings
- Additional chopped fresh herbs
- 1/4 cup crumbled goat cheese (1 oz)
- 1 avocado, pitted, peeled and sliced
- 1 bunch fresh asparagus, blanched
- 2 slices prosciutto, crisped in warm skillet, crumbled
- Salt and pepper to taste
- Crushed red pepper flakes to taste
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 425°F. Place butter in 9- to 10-inch cast iron skillet or round cake pan. Heat in oven 5 to 10 minutes or until skillet is hot and butter is melted.
-
Step2Meanwhile, beat flour, milk, eggs, and herbs until completely combined and frothy.
-
Step3Pour egg mixture into warm skillet over melted butter. Bake 15 to 20 minutes or until puffed and set in center.
-
Step4Remove skillet from oven. Sprinkle with Toppings. Cut into wedges; serve immediately.
Nutrition
Nutrition Facts are not available for this recipe
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