Dutch Baby with Sun-Dried Tomatoes, Pancetta & Arugula
January 11, 2021
I love making Dutch Baby pancakes for lunch or dinner. A Dutch baby pancake, sometimes called a German pancake is a large American popover or British Yorkshire pudding.
I made this Dutch Baby with Sun-Dried Tomatoes, Pancetta & Arugula because they were the ingredients I had on hand. It's very versatile, you can change the type of cheese, you could use bacon instead of pancetta, etc.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 2 Servings
Directions
1Preheat oven to 425° F.
2Brown the pancetta in oil in a small skillet over medium heat 2 - 3 minutes or until lightly browned.
3Whisk flour and salt in a bowl and set aside.
4Whisk eggs, milk and thyme in a separate bowl and then stir in dry ingredients and whisk until smooth.
5Melt butter in a 9 - 11-inch cast-iron skillet until butter just starts to brown. Swirl the butter to distribute on bottom of the skillet, then pour in batter.
6Gently sprinkle on pancetta and grated cheese, leaving about 1-inch border around the edge.
7Baked about 25 - 30 minutes or until puffed and starting to brown.
8Remove from oven and sprinkle with sun-dried tomatoes and garnish with baby arugula.
9Cut into wedges and serve hot.
0 Reviews
This site uses Akismet to reduce spam. Learn how your comment data is processed.
