Tomato Egg Dutch Baby Pancake

Oh baby, Dutch baby. How on Earth we didn´t know about you till now? Well now we need to make up all that lost time with so many recipes

Ingredients

Ingredients
Servings:
tbsp
Salted Butter
Eggs
at room temperature
ml
Milk
at room temperature
g
All-Purpose Flour
tsp
Kosher Salt
tbsp
Parmesan Cheese
tbsp
Fresh Herbs (Thyme, Basil, Parsley, Dill)
Handful Cherry Tomatoes
tbsp
Basil Pesto
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 220 ºC.
  2. Place 2 tablespoons of butter in a cast iron skillet (oven proof pan). Place the skillet in the centre of the oven for 5 minutes, no longer not to burn the butter.
  3. In a blender or food processor, combine the eggs, milk, flour, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute, or until the batter is smooth.
  4. On a side in a small bowl, combine the parmesan and herbs.
  5. Remove the hot skillet from the oven and pour the batter into the skillet. Quickly, sprinkle the parmesan herb mix gently overtop of the batter. Place the skillet in the centre of the oven and bake for 20-25 minutes or until the pancake is puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
  6. In the meantime fry the egg, and in a bowl mix halved tomatoes with pesto and a drizzle of olive oil.
  7. Once pancake is ready, place tomatoes and egg inside of pancake, serve with salad or any other side of your preference.

Preparing In The Kitchen
  1. Preheat the oven to 220 ºC.
  2. Place 2 tablespoons of butter in a cast iron skillet (oven proof pan). Place the skillet in the centre of the oven for 5 minutes, no longer not to burn the butter.
  3. In a blender or food processor, combine the eggs, milk, flour, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute, or until the batter is smooth.
  4. On a side in a small bowl, combine the parmesan and herbs.
  5. Remove the hot skillet from the oven and pour the batter into the skillet. Quickly, sprinkle the parmesan herb mix gently overtop of the batter. Place the skillet in the centre of the oven and bake for 20-25 minutes or until the pancake is puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
  6. In the meantime fry the egg, and in a bowl mix halved tomatoes with pesto and a drizzle of olive oil.
  7. Once pancake is ready, place tomatoes and egg inside of pancake, serve with salad or any other side of your preference.

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