Savory Dutch Baby Pancake
I love how our pancake mixes can be made both sweet and savory! This morning, I decided to go with this savory dutch baby pancake recipe from our friend Megan of @olivesnthyme.
Savory Ancient Grains Dutch Baby Pancakes
2 eggs, room temperature
1/3 c milk, nut milk or water
1/3 c olive oil (or plant -based oil of choice)
2/3 c shredded cheddar cheese of choice*
1/4 c dill and thyme, stems removed and roughly chopped
2 tbsp butter or coconut oil
Suggested toppings: smoked salmon, poached egg, sliced avocado, micro greens, more fresh herbs, lemon wedges, salt + pepper to taste
Preheat oven to 425F with (2) 6.5 “ cast iron skillets** inside for 15-20 minutes. Bring eggs, nut milk and shredded cheese to room temp, about 20 minutes. Mix wet ingredients according to package directions. Add cheese and herbs right before folding in dry mix. Fold in dry mix. Quickly pull out pans from oven, add butter (or coconut oil), move around to fully coat the bottom of the pans. Add 1/2 batter to each pan. Quickly (but carefully) place pans back into oven. Bake at 425 for 12-15 minutes. Pancakes will be golden brown, and pull away slightly from the pan. Carefully remove from oven, top with suggested toppings. Enjoy!
*Any plant -based cheese can be used in this recipe. Just make sure you like the taste of the cheese when heated
*An 8-10” skillet can also be used in place of the smaller ones. Just make sure to start checking around 10-12 minutes.