Savory Dutch Baby Pancake w/ Monterey Jack Cheese & Asparagus
Simple ingredients, and easy to make, this savory Dutch Baby pancake with fresh asparagus, and peppery microgreens, is delicious at any meal.
Servings: 4 servings
Calories: 300kcal
Ingredients
- 2 cups 1-inch pieces of cut up fresh asparagus
- 1/2 cup California milk
- 1/2 cup all-purpose gluten-free flour OR regular all-purpose flour
- 4 large eggs
- 1/8 teaspoon salt
- 2 tablespoons California butter
- Fresh ground black pepper to taste
- 1 cup shredded California Monterey Jack cheese
- 2 cups microgreens
Instructions
- Preheat oven to 450 degrees F.
- Steam the asparagus in a medium sized steamer pan on the stovetop OR in the microwave until tender crisp.
- While the asparagus is steaming, combine the flour, milk, eggs, and salt in a blender and blend until smooth.
- Melt the butter in a large cast iron pan or ovenproof dish over medium heat. Add the steamed asparagus, plus fresh ground black pepper to taste, and saute for 1 minute.
- Pour the batter over the asparagus in the pan, top with the shredded cheese, and transfer the skillet to the oven to bake for 15 minutes, or until the pancake is puffed and golden brown.
- Cut in to wedges, top with microgreens, and serve while still warm.
Notes
I used whole, organic, grassfed, and pastured California dairy products in this recipe.
Nutrition
Serving: 1large wedge, or 2 small wedges | Calories: 300kcal | Carbohydrates: 16g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 206mg | Sodium: 353mg | Potassium: 273mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1192IU | Vitamin C: 5mg | Calcium: 302mg | Iron: 3mg