HERBED DUTCH BABY PANCAKE

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Herbed Dutch Baby Pancake image

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.

Provided by Megan DeKok

Categories     Breakfast

Time 35m

Yield 3

Number Of Ingredients 12

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)
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

Steps:

  • Heat 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.
  • Meanwhile, beat flour, milk, eggs, and herbs until completely combined and frothy.
  • Pour egg mixture into warm skillet over melted butter. Bake 15 to 20 minutes or until puffed and set in center.
  • Remove skillet from oven. Sprinkle with Toppings. Cut into wedges; serve immediately.

Nutrition Facts : ServingSize 1 Serving

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