Description
A delicious savory Dutch baby pancake topped with sautéed vegetables and avocado, perfect for a vegetarian meal.
Ingredients
Scale
- 3 large eggs
- ½ cup (60 g) all-purpose flour
- ½ cup (120 ml) almond milk
- 4 tablespoons (56 g) vegan butter
- 1 small tomato, chopped
- ½ red onion, thinly sliced
- 1 cup (150 g) cherry tomatoes
- 1 small zucchini, chopped
- ½ avocado, chopped
- Handful fresh parsley, chopped
- ½ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- 1 tablespoon (15 ml) olive oil
- Salt and pepper, to taste
Instructions
- Step 1: Preheat Your Oven: Set your oven to 425°F (220°C) and let it heat completely. A hot oven helps the Dutch baby rise properly and develop a golden color.
- Step 2: Blend Batter Smoothly: Combine eggs, all-purpose flour, almond milk, salt, and thyme in a blender. Blend for about 30 seconds until the batter is smooth and free of lumps. If lumps remain, blend for another 10 seconds. Alternatively, mix by hand until smooth.
- Step 3: Melt Butter Carefully: Place the vegan butter in a cast-iron skillet. Put the skillet in the preheated oven until the butter is melted but not browned. Watch closely to avoid burning, as browned butter can change the flavor.
- Step 4: Pour Batter & Bake: Once the butter has melted, carefully pour the batter into the skillet. Bake for 20-25 minutes until the pancake is puffed and golden brown. Rotate the skillet halfway through baking (around 12 minutes) to ensure even browning. The Dutch baby is done when it has risen well and the edges and top are golden.
- Step 5: Sauté Your Vegetables: While the pancake bakes, heat olive oil in a sauté pan over medium heat. Add the chopped tomato, thinly sliced red onion, cherry tomatoes, zucchini, garlic powder, salt, and pepper. Cook for 8-10 minutes until the onions are translucent and vegetables soften. If vegetables start to stick, add an extra teaspoon of olive oil. For less moisture release and to avoid sogginess, sauté the vegetables for 5-7 minutes before baking as an alternative.
- Step 6: Top & Serve Warm: After the Dutch baby finishes baking, top it with the sautéed vegetables, fresh parsley, chopped avocado, and optionally, fried eggs. Serve immediately while warm to enjoy the blend of flavors and textures.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days to maintain freshness.
- Refrigeration: Keep the Dutch baby covered tightly in an airtight container inside the refrigerator for up to 5 days to prevent drying out.
- Freezing: Wrap tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Ensure your oven is fully preheated to 425°F (220°C) before baking to achieve proper rise and golden edges.
- Use large, fresh eggs for maximum puffiness and structure.
- Blend batter well to avoid lumps, which affect cooking texture.
- Rotate the skillet halfway through baking for even browning on all sides.
- If vegetables stick while sautéing, add a teaspoon more olive oil to prevent burning.
- To avoid a soggy bottom from vegetable moisture, consider sautéing veggies a few minutes prior to topping.
- Reheat leftovers in a 350°F (175°C) oven for about 5-7 minutes until warmed through and crisp around the edges. Avoid microwave reheating to maintain texture.
- Serve alongside a simple arugula salad or roasted Brussels sprouts for extra crunch and contrast.
- Add sautéed spinach or a mixed vegetable medley for a colorful presentation.
- Use the Dutch baby as a base for a savory breakfast burrito by wrapping it with scrambled eggs and salsa.
- Pair the dish with roasted potatoes or a fresh fruit platter for a balanced brunch spread.
- Top with Greek yogurt or extra avocado for creaminess, and sprinkle with red pepper flakes or chopped chives for a zesty finish.
- Substitute cherry tomatoes with regular tomatoes, or swap zucchini with bell peppers or mushrooms based on availability and preference.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend measured in the same quantity (½ cup).
- Swap almond milk with whole milk or 2% milk for a richer batter or use another non-dairy milk as preferred.
- Choose high-quality all-purpose flour for the best fluffy texture in the Dutch baby.
- Fresh large eggs contribute to a better rise; check the sell-by date for freshness.
- Use unsalted, vegan butter to control saltiness and maintain balanced flavors.
- Thyme adds an aromatic herbal note; fresh thyme may be used but adjust quantity accordingly.
- Olive oil for sautéing should be of medium heat stability; extra virgin works well for flavor.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified