Puffy Pancake for Dinner

 If you think that pancakes are just for breakfast, have I got a surprise for you. This Dutch Baby, a kind of pancake you bake in the oven, is savory and it's topped with the flavors of summer - fresh corn, tomatoes, zucchini and basil. It goes together quickly, aside from the chopping time, and makes a great supper or delightful side dish.

I made mine with all-purpose flour, but the original recipe calls for whole wheat or half and half. If you are gluten free, I would just use a gluten free all-purpose flour mixture. King Arthur Baking sells a nice one, but many stores carry others.

You could also substitute other veggies live beans or summer squash, although the trio I used is wonderful and is just the taste of summer for me. I did use a sweet white onion, but I suspect that a yellow onion, red onion, or scallions/green onions would work well, too if that is what you have on hand. Fresh corn can be replaced with frozen corn, which is what I did since I didn't have fresh corn on hand.

The recipe says to mix the flour with the salt and pepper, but I think that with all the whisking going on to make the batter for the pancake that you could just add it along with the flour, which would save a dirty bowl. Whisk the flour in slowly so that it doesn't clump up as much.

Be ready to eat this while it is hot from the oven. I had a quarter left over and reheated it in the microwave the next day for another dinner, topped with a little shredded cooked pork shoulder. That was delicious, too.

Savory Dutch Baby with Summer Veggies

Serves 2-3 as dinner, 4-6 as a side
I apologize - this recipe came from the Washington Post, or Better Homes and Gardens or Southern Living...should have written down where.

For the Veggies:

1 tablespoon olive oil
1/2 cup sweet onion, diced 
3/4 cup corn kernels, cut from the cob (about 1 ear - OK to use frozen)
3/4 cup zucchini, diced 
1/8 teaspoon each salt and pepper
3/4 cup grape tomatoes, quartered
4 large basil leaves cut into chiffonade ribbons for garnish

Use a 10-inch cast iron or oven proof skillet to heat the oil to shimmering. Add the onion, stir, and sauté for 3 minutes, until slightly softened. Add the corn and the zucchini, salt and pepper, stir and sauté  for another 2 minutes. Add the tomatoes, stir and sauté another minute. Place veggies in a bowl. Cover and keep warm while the Dutch Baby cooks.

For the Savory Dutch Baby:

1/2 cup flour...whole-wheat entirely, or 1/4 cup whole-wheat and 1/4 cup all-purpose, or 1/2 cup all-purpose, or 1/2 cup gluten free flour mix
3/4 cup milk (I used unsweetened oat milk)
4 large eggs
1/4 cup grated parmesan cheese
1 tablespoon olive oil

Wipe out the skillet used to cook the veggies. Preheat the oven to 425 degrees F and move the oven rack to the middle of the oven.

In a large bowl whisk the eggs to combine, then whisk in the milk until well-combined. Add 1/4 teaspoon salt and a dash of pepper and then slowly whisk in the flour to fully combine. Stir in the parmesan cheese.
Add 1 tablespoon olive oil to the skilled and swirl to coat the pan and sides. Place into the oven and heat for 10 minutes - you want the skillet to be good and hot. Carefully add the batter to the hot skillet and then put it into the oven and bake for 12-15 minutes. The pancake will puff up! When golden brown, remove from the oven and top the pancake, still in the skillet, with the warm veggie mixture. Garnish with the basil chiffonade ribbons. Serve at once.