Caramelized Onion and Goat Cheese Dutch Baby
Is it a pizza, is it an appetizer, is it a pancake? It is what you want it to be, and it's always delightful to eat. This recipe, and many like it, come from @eatlikeanadult on Instagram, and use this pancake batter base as a platform for savoury flavours. Bake it in a heated frying pan and watch it poof up in a matter of minutes.
The secret is that the eggs and milk should be brought to room temperature before mixing. That's the way to ensure the pancake will be fluffier. If you don't have time to leave the eggs and milk out in advance, leave the batter to sit out while you caramelize the onions. Try this hack on all pancake recipes!
Time: 45 minutes
Serves: 3-4 as a main, more as an appetizer
Ingredients
4 eggs
3/4 cup (180g) milk
3/4 cups (90g) all purpose flour
1/4 teaspoon salt
3 tablespoons or 40g butter
1 g. fresh basil (few leaves) or several shakes of dried basil or other herb, as desired
1 garlic clove
150g goat cheese
1 large onion or equivalent
Olive oil, as needed
Few glugs of balsamic vinegar
Method
Preheat the oven to 450 F (230°C).
Using a whisk, an immersion blender or in a blender, combine the eggs, flour, milk & salt. Blend until smooth and aerated.
If the egg mixture is not at room temperature, leave it to stand while the oven heats up. The closer the mix is to room temperature the better rise you’ll get in the finished product.
Chop the onions and heat olive oil or extra butter in sauté pan.to medium-high. Caramelize the onions slowly, for 20-30 minutes until they are nice and jammy. Add a few glugs of the balsamic vinegar as desired. Stir frequently, adjusting the heat accordingly.
Chop or chiffonade (roll and slice thinly ) the basil, mince the garlic and break up half the goat cheese into a bowl with a pinch of salt.
When you’re ready to go, place a sauté pan in the oven for around 10 minutes to get piping hot.
Remove the pan from the oven and add the 3 tablespoons butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time.
When it's done, top the Dutch baby with the onions (they can be warmed up again if desired) and scatter the rest of the goat’s cheese, which will melt on the onions. Remove the Dutch baby to a plate.
Optional: Top with whole basil leaves, pepper and/or red chilli flakes, arugula or spinach.
Is it a pizza, is it an appetizer, is it a pancake? It is what you want it to be, and it's always delightful to eat. This recipe, and many like it, come from @eatlikeanadult on Instagram, and use this pancake batter base as a platform for savoury flavours. Bake it in a heated frying pan and watch it poof up in a matter of minutes.
The secret is that the eggs and milk should be brought to room temperature before mixing. That's the way to ensure the pancake will be fluffier. If you don't have time to leave the eggs and milk out in advance, leave the batter to sit out while you caramelize the onions. Try this hack on all pancake recipes!
Time: 45 minutes
Serves: 3-4 as a main, more as an appetizer
Ingredients
4 eggs
3/4 cup (180g) milk
3/4 cups (90g) all purpose flour
1/4 teaspoon salt
3 tablespoons or 40g butter
1 g. fresh basil (few leaves) or several shakes of dried basil or other herb, as desired
1 garlic clove
150g goat cheese
1 large onion or equivalent
Olive oil, as needed
Few glugs of balsamic vinegar
Method
Preheat the oven to 450 F (230°C).
Using a whisk, an immersion blender or in a blender, combine the eggs, flour, milk & salt. Blend until smooth and aerated.
If the egg mixture is not at room temperature, leave it to stand while the oven heats up. The closer the mix is to room temperature the better rise you’ll get in the finished product.
Chop the onions and heat olive oil or extra butter in sauté pan.to medium-high. Caramelize the onions slowly, for 20-30 minutes until they are nice and jammy. Add a few glugs of the balsamic vinegar as desired. Stir frequently, adjusting the heat accordingly.
Chop or chiffonade (roll and slice thinly ) the basil, mince the garlic and break up half the goat cheese into a bowl with a pinch of salt.
When you’re ready to go, place a sauté pan in the oven for around 10 minutes to get piping hot.
Remove the pan from the oven and add the 3 tablespoons butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time.
When it's done, top the Dutch baby with the onions (they can be warmed up again if desired) and scatter the rest of the goat’s cheese, which will melt on the onions. Remove the Dutch baby to a plate.
Optional: Top with whole basil leaves, pepper and/or red chilli flakes, arugula or spinach.