Breakfast, Specially
Weekend breakfasts are a special occasion every weekend and if you call it brunch, you can drink champagne with it too! Just because it’s the weekend is reason enough for celebration🎉, am I right? But trying to come up with new ideas can be challenging. This is a savory spin on a Dutch Baby. It’s sort of a pancake that you bake in the oven, super hot and it puffs up nicely. Usually made sweet and topped with powdered sugar or berries and syrup, this version gets a full-on-veggie-filled twist. It’s a Spinach and Onion Dutch Baby Pancake. It goes great served with a perfectly poached egg too. It’s a nice way to start you day off with a good bit of veggies as well.
This crazy life of late has made me appreciate the ease of frozen vegetables and spinach in particular. I’m using spinach in everything. Fresh baby spinach is a favorite for sure. But lately with fewer trips to the store and never knowing for sure what you’ll find when you get there, we’ve loaded up on lots of frozen veggies. I like the frozen chopped spinach in a bag, not that annoying little box. In the bag you’ve always got some at the ready, just saute it up. You don’t have to cook the whole box, then drain it, yada, yada. Just toss some into your recipe as needed. I’ve been using it in so many ways. This Spinach and Onion Dutch Baby Pancake is a perfect example.
Brunch!
When I was a little kid, I used to make breakfast in bed for my mom almost every weekend. Yes, I love my mom and yes, I loved cooking even then, but I think the real reason I did it was to get a few hours of peace and quiet on Sunday mornings.
My dad worked every Sunday, so he was already out of the house and my brother and sister could sleep until noon (which I’ve never understood). But, if I made breakfast in bed for my mom, she’d be content to relax and enjoy some much deserved “she time”. A win-win situation. I perfected my omelette technique and I could watch an old classic movie in the morning in complete peace and quiet, no one else around. It was blissful. #bigfamilyproblemsinthe70s
I still love to make brunch. Even if it’s just for the two of us, we make our weekend mornings special.
For a few other tasty brunch options, try my recipe for the most delicious, 🍋Lemon Ricotta Pancakes topped with fresh blueberries https://wp.me/p9KEfL-c3
or another favorite, these light and crispy Buttermilk Waffles with Fresh Rosemary 🧇https://wp.me/p9KEfL-1lA
For more, just click on the menu for brunch recipes.
Spinach and Onion Dutch Baby Pancake
Preheat oven to 450º
Into a blender, add 3 eggs, 2/3 cup milk, whole or low fat at room temperature, 2/3 cup flour, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Set aside, do not blend yet.
In a 10 inch cast iron pan, add 1 tablespoon olive oil and heat on medium. Add 2 large chopped spring onions, 1 to 2 shallots or 1 whole bunch of scallions, about 1/2 to 3/4 cup total. Add a pinch of salt, about 1/8 teaspoon. Heat onions until translucent and just starting to brown around the edges. Next, add 1 cup of frozen chopped spinach. Saute until completely heated through, about 3-4 minutes.
Remove from the heat and put into a bowl, set aside and wipe out the pan.
Put the pan in the oven to heat while you finish preparing the egg mixture. Let the pan heat, at least 10 minutes.
Blend the egg mixture on high, about 2 minutes until very light and frothy.
Remove the pan from the oven and add 2 tablespoons of butter, swirl to distribute evenly.
Note: Moving quickly through the next process will ensure the puffiest pancake, so have all your ingredients ready to go. This doesnt puff quite as much as a regular Dutch Baby due to the weight of the added ingredients, but should puff nicely.
Quickly, add the egg mixture to the pan, then top with the spinach and onions. Put the pan back in the oven and bake for 25 minutes until the dutch baby has puffed up, and has turned golden brown.
Remove from the oven and top with freshly grated Parmesan cheese. Slice and enjoy. The pancake will start to deflate quickly after removing from the oven.
Enjoy!
Dutch Baby Pancake - Savory with Spinach and Onion
Ingredients
- 3 eggs
- 2/3 cup flour
- 2/3 cup milk
- 1/2 plus 1/8 teaspoon salt (divided)
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1/2 to 3/4 cup chopped scallions, spring onions or shallots
- 1 cup frozen spinach
- 1 tablespoon olive oil
Garnish
- freshly grated Parmesan cheese
Instructions
- Preheat oven to 450º
- Into a blender, add 3 eggs, 2/3 cup milk (room temperature), 2/3 cup flour, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
- Set aside, do not blend yet.
- In a 10 inch cast iron pan, add 1 tablespoon olive oil and heat on medium high.
- Add 2 large chopped spring onions, 1 large shallot or 1 whole bunch of scallions, about 1/2 to 3/4 cup total.
- Heat onions until translucent and just starting to brown around the edges.
- Add 1 cup of frozen chopped spinach, season with a pinch of salt, about 1/8 teaspoon.
- Saute until completely heated through, about 3-4 minutes.
- Remove from the heat and put into a bowl, set aside and wipe out the pan.
- Put the pan in the oven to heat while you finish preparing the egg mixture.
- Let the pan heat, at least 10 minutes.
- Blend the egg mixture on high, about 2 minutes until very light and frothy.
- Remove the pan from the oven and add 2 tablespoons of butter, swirl to distribute evenly.
- Quickly, add the egg mixture to the pan, then top with the spinach and onions. Put the pan back in the oven and bake for 25 minutes until the dutch baby has puffed up, and has turned golden brown.
- Remove from the oven and top with freshly grated Parmesan cheese.
- The pancake will start to deflate quickly after removing from the oven.
- Enjoy!
Karen Harris bittersaltysoursweet.com
Looks delicious….I’m going to try it this weekend!
Oh, send me a picture!