Dutch Baby Pancake

This Savory Dutch Baby Pancake features fresh spinach, rich feta and cheddar cheese, crispy bacon, and juicy cherry tomatoes for a harmonious blend of flavors.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Dutch, German

Keyword: dutch baby, dutch baby pancake, gluten-free dutch baby, savory dutch baby pancake

Servings: people

Author: Silvia Dunnirvine

Ingredients

3 eggs
2 tbsp olive oil
1/2 cup gluten-free flour
1/2 cup milk
1/2 cup shredded cheese cheddar, mozzarella
1/4 cup feta cheese
1 cup spinach chopped
3 slices bacon
fresh vine tomatoes
salt and pepper to taste

Instructions

Add olive oil to your cast iron skillet. Pre-heat oven and cast iron skillet to 425F degrees.
In a medium bowl whisk eggs, flour, milk, salt and pepper. Stir in spinach.
Add egg spinach mixture to hot skillet. Bake for 13-15 minutes at 425F degrees.
Meanwhile cook bacon on stove top or air fryer.
When the dutch pancake is nice and puffy, add in shredded cheese and top with vine tomatoes.
Return pancake to oven and cook for an additional 5 minutes or until cheese has melted.
Top with bacon bits and feta cheese. Serve by itself, with maple syrup or hot honey.

Notes

Note: this recipe has been successfully tested with dairy-free cheese and nut milk.

Nutrition