Savory Dutch Baby Pancake
2 medium eggs
1 cup flour
1 cup milk
pinch of sea salt
1 tsp brown sugar
1/3 cup fresh parsley (chopped)
2 tbsp butter
2 large onions (thick slices)
250g common mushrooms (thick slices)
6 tbsp butter or olive oil for frying
1. Preheat oven to 225°C . Place cast iron pan into the oven.
2. In a large mixing bowl, combine flour, salt, and sugar. In a separate bowl, whisk together the eggs and milk. Pour egg mixture into flour bowl. Add fresh parsley and whisk until no lumps of dry flour remain. Once oven has reached the desired temperature, carefully remove pan from oven and melt 2 tbsp butter. Swirl the butter around the pan until inner surface is coated with butter. Pour pancake batter into pan and return to oven. Bake 15-20 minutes.
3. In a separate pan/pot, heat oil over medium heat. Fry chopped onion with the lid/cover on, stirring approx. every 5 minutes. Fry onions until slightly caramelized (abt. 10-12 min). Add mushrooms and continue to cook for an additional 5-7 minutes. Add asparagus and let cook for 1-2 min.
4. Serve caramelized vegetables over freshly baked dutch baby pancake and enjoy!
The great thing about dutch baby pancakes is that they are so versatile, and can be topped with whatever ingredients you want. (see below pictured version with mushrooms, tofu, and tomatoes).
Feel free to share your creative toppings on instagram.