Rating: 4 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

Don't panic: Dutch baby pancakes naturally collapse as they cool. This savory spin tastes incredible fresh from the oven or at room temp.

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 2 Tbsp. olive oil in a large skillet in a cold oven. Preheat oven to 425°F.

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  • Meanwhile, in a medium bowl whisk together the flour, milk, eggs, salt, and black pepper until smooth. Chop enough of the spinach to get 1/2 cup. Stir into batter. Pour batter into hot skillet. Bake for 20 minutes. Sprinkle with cheese. Bake 5 minutes more or until puffed and golden. Remove and let stand 5 minutes. Top with roasted tomatoes (toss with olive oil and garlic; roast 5 minutes while Dutch baby cooks), wilted spinach, and crumbled bacon.

Nutrition Facts

325 calories; fat 21g; cholesterol 162mg; saturated fat 6g; carbohydrates 19g; mono fat 11g; poly fat 3g; insoluble fiber 2g; sugars 4g; protein 14g; vitamin a 3189.4IU; vitamin c 19.1mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 105.2mcg; vitamin b12 0.7mcg; sodium 572mg; potassium 377mg; calcium 195mg; iron 2.5mg.
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