Seasoned with parmesan and made healthier with whole wheat flour and olive oil, this version of a Dutch baby oven pancake enters the hearty realm. After a short drive into the oven, the simple dough comes out beautifully puffed and golden, ready, topped with a colorful mix of sauteed corn, zucchini, tomatoes and onions and then sprinkled with a confetti of fresh basil for a wonderfully different dish to be that works for every meal of the day.
Active time: 15 minutes; Total time: 35 minutes
Notes on storage: The vegetable medley can be refrigerated in an airtight container for up to 3 days; Warm gently over low heat before serving.
Tested size: 4 servings
2 tbsp olive oil, divided
1/2 cup (2 2/3 ounces / 75 grams) diced sweet onion
3/4 cup (4 ounces / 115 grams) corn kernels (from 1 cob or frozen)
3/4 cup (3 1/2 ounces / 100 grams) diced zucchini
1/4 teaspoon plus 1/8 teaspoon table or fine sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 cup (4 ounces / 115 grams) quartered grape tomatoes
1/2 cup (63 grams) of whole wheat flour or white whole wheat flour or 1/4 cup (31 grams) of any regular whole wheat and all-purpose flour
3/4 cup (180 milliliters) low-fat milk
4 large eggs
1/4 cup (2/3 ounces / 20 grams) of grated parmesan cheese
4 large fresh basil leaves, cut into ribbons
In a 10 inch cast iron or ovenproof non-stick pan, heat 1 tablespoon of oil over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until tender, about 3 minutes. Add the corn, zucchini and 1/4 teaspoon of each salt and pepper and cook until the zucchini is firm-tender, about 2 minutes. Add the tomatoes and cook until just warmed through, about 1 minute. Place the vegetables in a bowl and cover them to keep them warm while you make the pancake, or refrigerate until needed.
Place a grid in the middle of the oven and preheat to 425 degrees.
In a medium bowl, whisk together the flour, the remaining 1/8 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. In a large bowl, whisk the milk and eggs together until well mixed. Add the flour mixture to the egg mixture and stir in, then stir in the parmesan.
Wipe the pan, then put it back on medium-high heat. Once the pan is hot, add the remaining 1 tablespoon of oil and swirl to coat the pan. Pour the batter into the pan, then carefully place it in the oven. Bake for 12 to 15 minutes, or until the pancake is puffed and golden brown.
Take the pan out of the oven, cover with the vegetable mixture, garnish with basil and serve.
From cookbook author and nutritionist Ellie Krieger.
Tested by Alexis Sargent.
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