This savoury german pancake (also known as a 'Dutch Baby') is the perfect addition to you brunch spread or pair it with a side salad for lunch or a light dinner. Feel free to use whatever cheese you have around (goat cheese or feta are excellent as well) and of course, the meat is optional.
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2 tablespoons NOOC Wild Mushroom & Sage Olive Oil
2 tablespoon NOOC Wild Mushroom & Sage Olive Oil
2 large red onions, sliced
2 tablespoons water
2 tablespoons chopped fresh thyme
½ cup all-purpose flour
½ cup low-fat milk
2 large eggs
2 large egg whites
1 tablespoon sugar
¼ teaspoon salt
Freshly ground pepper, to taste
1/2 cup grated cheddar cheese (or cheese of your choice)
1/2 cup crispy bacon or ham (optional)
NOOC Denissimo Balsamic Vinegar, for drizzling
Heat 1 tbsp of Wild Mushroom & Sage Olive Oil in a large cast-iron or ovenproof non-stick skillet over medium-high heat. Reduce heat to medium low, add onions and cook, stirring occasionally, until they are tender and light golden brown (caramelized), 15 to 20 minutes.
Stir in water and thyme, scraping up any browned bits.
Meanwhile, position rack in middle of oven; preheat to 450 F.
Blend flour, milk, eggs, egg whites, remaining Wild Mushroom & Sage Olive Oil, sugar, salt and pepper in a blender until smooth. Pour the batter over the onions. Sprinkle with cheese, and ham or bacon (if using).
Bake the pancake until puffed and golden, about 15 minutes.
Serve immediately with a drizzle our decadent Denissimo Balsamic Reduction. The pancake with deflate quickly but that’s normal.