• Karitas Mitrogogos

Dutch Oven Pancake with Veggies!

This popover like Dutch Oven Pancake is as versatile as popular. Fill it with veggies and cheese like I have done for lunch or a light dinner or spoon the freshly baked pancake with any tasty leftovers, chicken or meat combo or other delicious filling you love!



Although I have another recipe for a sweet version of this pancake, you can, of course use this recipe to make an extra quick brunch or dessert dish. Just fill it with fruit (fresh, cooked or canned), berries, or preserves and sprinkle it with powdered sugar and/or drizzle with a bit of honey, fruit sauce or syrup.


For today’s recipe I used veggies I had in my fridge and if I had found some canned corn in my cupboard it would have been delicious and colorful addition. Perhaps next time . . . .


Ingredients for Pancake:

2 large eggs

½ cup milk

½ cup all-purpose flour

¼ - ½ tsp salt

1 tblsp olive oil - or melted butter

Ingredients for Veggie Filling:

1 large carrot - cut into thin slices, diagonally

1 medium zucchini - cut into thin slices (don’t use core) & strips and then, diagonally into desired size

1 red pepper, cored - cut into slices and then diagonally into desired size bites



Scallions – thinly sliced, diagonally (optional)

¼ cup grated Kefalotiri or other cheese of choice

Salt and pepper, to taste

1 tblsp finely chopped dill

1 – 2 tblsp olive oil + a little water

Preparation Method


Heat oven to 220C and place a 23 cm (9 inch) skillet on the lowest oven shelf of oven until very hot.

In the meantime, place eggs, milk, flour and salt into a bowl and whisk or beat until smooth.


Remove skillet from oven. Add 1 tblsp olive oil and rotate skillet until oil coats pan and its sides. Add batter immediately and place in oven on lowest oven shelf. Bake for 10 minutes at 220C (450F) and then lower heat to 175C (350F) and bake for another 10 minutes or until pancake has a golden color.



While the pancake is baking, make veggie filling.


In a large skillet, place olive oil with veggies and sauté lightly. Add a little water and cook for about 5 minutes. While cooking stir a few times and if needed, add a bit more water.


Once veggies are cooked to your liking, add fresh dill, the grated cheese and season with salt and pepper to taste. Please note that the seasoning of the veggies will depend on what type of cheese you use. . . . So make sure to taste the filling before seasoning!




When pancake is baked, spoon veggie mixture into pancake and serve immediately.


Yield: 2 main course serving


Tips!

  • For a bit richer pancake batter, instead of milk, use half and half in recipe.

  • If you have a skillet with a wooden handle, make sure to cover it completely with aluminum foil before placing into oven.



Enjoy!


©KaritasM – June 2020

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