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 Pancake & Waffle 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.