6 hours ago
Tuesday, June 21, 2016
This is the best thing......watching this big, beautiful pancake inflate! It's magic!
I have only made sweet Dutch Baby Pancakes with apples and other good stuff.
Here, I used leftover cooked broccoli sauteed with garlic from last night, and fresh herbs from my garden to create a savory pancake instead of the usual sweet one.
Think giant popover, more than a breakfast pancake.
Eggy and fluffy.
You don't have to add the broccoli, but I had it leftover, so why not.
This satisfied my vegetables, carbs and eggs (protein) for the day! ;)
Savory Dutch Baby w/ Broccoli & Herbs (inspired by Floating Kitchen)
1/2 cup whole milk
1/2 cup all-purpose flour
2 tablespoons grated Parmesan cheese
1 scallion, white and light green parts thinly sliced
2 tablespoons fresh parsley, roughly chopped
1 tsp. fresh thyme leaves
chopped cooked broccoli (steamed or roasted)
1/4 tsp. salt
1/8 tsp. black pepper
4 tablespoons unsalted butter
A 9" cast iron skillet is mandatory here.
Preheat oven to 425F.
Whisk all your ingredients together (except the butter).
Melt the butter on the stove in the skillet.
When the butter is bubbling, pour the batter into the skillet and immediately place in the hot oven.
Don't open the oven door (if you can resist!), and let bake for 25 minutes.
The pancake will puff up nice and big, then deflate immediately. Don't be sad.
Cut into wedges and serve right away.