Savory Oven-baked Pancake

Oven-baked Pancake Recipe with Onions, Peppers, and Jarlsberg Cheese

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 2 |

Vegetarian diet

Introduction

Savory oven-baked pancake is a delicious and satisfying dish that is perfect for breakfast, brunch, or even dinner. This recipe combines the light and fluffy texture of a traditional pancake with savory ingredients like onions, peppers, peas, mushrooms, and cheese. The result is a flavorful and hearty meal that is sure to please your taste buds.

History

The savory oven-baked pancake has its origins in traditional European cuisine, where savory pancakes are a popular dish for any time of day. This recipe puts a modern twist on the classic dish by baking it in the oven, which gives it a crispy exterior and a soft and fluffy interior.

Ingredients

3 tbsp unsalted butter
2 large eggs
0.25 cup low-fat milk
0.25 cup all-purpose flour
salt and freshly ground black pepper to taste
0.25 cup diced onions
0.25 cup diced red peppers
0.5 cup peas
2 large white mushrooms, rinsed and grit removed
0.25 cup dry white wine
0.5 cup freshly grated jarlsberg or other low-fat swiss-style cheese
Sprigs of fresh thyme or chives for garnish

How to prepare

Preheat the oven to 400°F (204°C).
Melt 2 tbsp of butter in a 5-inch or 6-inch round baking dish that has been preheated in the oven.
Meanwhile, beat together the eggs, milk, and flour until smooth.
Season with salt and pepper.
Once the butter is melted, pour the egg mixture into the baking dish and place it in the oven.
Heat 1 tsp of butter in a skillet over medium heat.
When hot, sauté the onions until translucent, about 5 minutes.
Add the red peppers and peas, and cook for an additional 2 minutes.
Remove the mixture from heat and set it aside.
Thinly slice the mushroom caps and stems.
Heat the remaining 2 tsp of butter in the skillet over medium heat.
When hot, sauté the mushrooms for 5 minutes, or until they are browned.
Add the wine and cheese, return the onion mixture to the skillet, season with salt and pepper, and cook for 2 to 3 minutes more.
Bake the pancake for 15 minutes.
Once it is puffed and golden, remove it from the oven, heap the savory mixture into the center, garnish with fresh thyme or chives, and serve. Note that the pancake may deflate slightly as it cools.

Variations

Add cooked bacon or ham to the savory filling for a meatier version.
Experiment with different vegetables like spinach, zucchini, or tomatoes.
Try different types of cheese such as cheddar, feta, or goat cheese.

Cooking Tips & Tricks

Make sure to preheat your baking dish in the oven before adding the butter and egg mixture. This will help the pancake cook evenly and prevent it from sticking to the dish.

- Be sure to beat the eggs, milk, and flour until smooth to ensure a light and fluffy pancake.

- Don't overmix the batter, as this can result in a tough pancake. Mix just until the ingredients are combined.

- Feel free to customize the savory filling with your favorite vegetables and cheeses.

Serving Suggestions

Serve the savory oven-baked pancake with a side salad or fresh fruit for a complete meal. It can also be enjoyed on its own as a hearty breakfast or brunch dish.

Cooking Techniques

Baking the pancake in the oven gives it a crispy exterior and a soft and fluffy interior. This method also allows the savory filling to cook and meld together, creating a delicious and cohesive dish.

Ingredient Substitutions

You can use whole milk or plant-based milk in place of low-fat milk.

- Feel free to use gluten-free flour if you have dietary restrictions.

- Substitute any vegetables or cheeses based on your preferences.

Make Ahead Tips

You can prepare the savory filling ahead of time and store it in the refrigerator until ready to use. Simply reheat the filling before adding it to the baked pancake.

Presentation Ideas

Garnish the savory oven-baked pancake with fresh herbs like chives or thyme for a pop of color and flavor. Serve it on a decorative plate for an elegant presentation.

Pairing Recommendations

Pair the savory oven-baked pancake with a glass of white wine or a cup of hot tea for a delightful meal. It also pairs well with a side of roasted potatoes or a green salad.

Storage and Reheating Instructions

Store any leftover savory oven-baked pancake in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of savory oven-baked pancake contains approximately 250 calories.

Carbohydrates

Each serving of savory oven-baked pancake contains approximately 20 grams of carbohydrates.

Fats

Each serving of savory oven-baked pancake contains approximately 15 grams of fats.

Proteins

Each serving of savory oven-baked pancake contains approximately 10 grams of proteins.

Vitamins and minerals

Savory oven-baked pancake is a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (butter, milk, cheese) and eggs.

Summary

Savory oven-baked pancake is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Savory oven-baked pancake is a delicious and versatile dish that is perfect for any meal of the day. With a crispy exterior, a fluffy interior, and a savory filling of vegetables and cheese, this recipe is sure to become a favorite in your household. Enjoy it with your favorite toppings and sides for a satisfying and flavorful meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a sunny afternoon in the summer of 1965, and I was visiting my dear friend Margaret's house for a cup of tea. As we chatted and caught up on each other's lives, Margaret mentioned that she had just tried a new recipe for a savory oven-baked pancake that she had found in an old cookbook.

As she described the dish to me, my mouth began to water. A pancake that was savory instead of sweet? Baked in the oven instead of cooked on a griddle? It sounded like a delicious and innovative twist on a classic breakfast favorite. I begged Margaret to share the recipe with me, and she gladly obliged.

The next day, I set to work in my own kitchen, gathering the ingredients and following the instructions carefully. The recipe called for eggs, milk, flour, salt, pepper, and a variety of savory toppings such as cheese, ham, and herbs. As I mixed the batter and poured it into a hot skillet, I could already smell the tantalizing aromas wafting through the air.

After a few minutes in the oven, the pancake emerged golden and puffed up, with bubbling cheese and crispy edges. I couldn't wait to dig in. I cut a generous slice and took my first bite, savoring the rich flavors and creamy texture. It was even better than I had imagined.

From that moment on, the savory oven-baked pancake became a staple in my cooking repertoire. I made it for my family and friends, who all raved about its deliciousness. I experimented with different variations, adding vegetables, meats, and spices to create new and exciting flavor combinations.

Over the years, I learned to make the pancake my own, adapting the recipe to suit my tastes and preferences. I added fresh herbs from my garden, swapped out different types of cheese, and even tried baking it in individual ramekins for a more elegant presentation.

Each time I made the savory oven-baked pancake, I thought of Margaret and our shared love of cooking and trying new recipes. I remembered the day she had introduced me to this delicious dish, and I was grateful for her generosity in sharing it with me.

As the years passed, the recipe became a beloved tradition in my family. My grandchildren would come over for breakfast on weekends, eagerly anticipating the savory pancake that Grandma would make for them. They would help me mix the batter and choose their favorite toppings, creating their own unique creations.

Now, as I sit in my kitchen, with the aroma of the savory oven-baked pancake filling the air, I can't help but feel a sense of nostalgia and gratitude. This recipe has brought me so much joy and satisfaction over the years, and I am grateful for the memories and moments it has created.

So, if you ever find yourself in need of a new and delicious breakfast dish, look no further than the savory oven-baked pancake. It may have started as a simple recipe in an old cookbook, but to me, it will always be a reminder of friendship, love, and the joy of cooking.