Seasoned with Parmesan and made extra healthful with entire grain flour and olive oil, this model of a Dutch child oven pancake enters the savory realm. After a brief journey to the oven, its easy batter emerges gorgeously puffed and golden, able to be topped with a colourful medley of sauteed corn, zucchini, tomatoes and onion, after which sprinkled with a confetti of recent basil, for a delightfully completely different dish that works for any meal of the day.
Lively time: 15 minutes; Complete time: 35 minutes
Storage Notes: The vegetable medley may be refrigerated in an hermetic container for as much as 3 days; gently rewarm over low warmth earlier than serving.
Servings:
4
Examined measurement: 4 servings
Substances
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2 tablespoons olive oil, divided
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1/2 cup (2 2/3 ounces/75 grams) diced candy onion
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3/4 cup (4 ounces/115 grams) corn kernels (from 1 ear of corn or from frozen)
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3/4 cup (3 1/2 ounces/100 grams) diced zucchini
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1/4 teaspoon plus 1/8 teaspoon desk or high quality sea salt, divided
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1/2 teaspoon freshly floor black pepper, divided
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3/4 cup (4 ounces/115 grams) quartered grape tomatoes
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1/2 cup (63 grams) whole-wheat pastry flour or white whole-wheat flour or 1/4 cup (31 grams) every common whole-wheat flour and all-purpose flour
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3/4 cup (180 milliliters) low-fat milk
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4 massive eggs
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1/4 cup (2/3 ounce/20 grams) grated Parmesan cheese
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4 massive recent basil leaves, lower into ribbons
Instructions
In a 10-inch cast-iron or ovenproof nonstick skillet over medium warmth, warmth 1 tablespoon of the oil till shimmering. Add the onion and prepare dinner, stirring sometimes, till softened, about 3 minutes. Add the corn, zucchini and 1/4 teaspoon of every salt and pepper, and prepare dinner till the zucchini is firm-tender, about 2 minutes. Add the tomatoes and prepare dinner till they’re simply warmed by means of, about 1 minute. Switch the greens to a bowl and canopy to maintain them heat as you put together the pancake, or refrigerate till wanted.
Place a rack in the midst of the oven and preheat to 425 levels.
In a medium bowl, whisk collectively the flour, the remaining 1/8 teaspoon of salt and the remaining 1/4 teaspoon of black pepper. In a big bowl, whisk collectively the milk and eggs till nicely mixed. Add the flour combination to the egg combination and whisk to mix, then stir within the Parmesan cheese.
Wipe the skillet out, then return it to medium-high warmth. As soon as the pan is scorching, add the remaining 1 tablespoon of oil, swirling to coat the skillet. Pour the batter into the skillet, then rigorously switch it to the oven. Bake for 12 to fifteen minutes, or till the pancake is puffed and golden brown.
Take away the skillet from the oven, prime with the vegetable combination, garnish with the basil and serve.
Recipe Supply
From cookbook writer and registered nutritionist Ellie Krieger.
Examined by Alexis Sargent.
E mail inquiries to the Meals Part at meals@washpost.com.
