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This showy, oven-baked pancake, often referred to as a “Dutch Baby,” makes a complete meal-in-one, and calls only for fresh fruit and cheese as accompaniments.
- Preheat oven to 400F.
- Melt 2 tablespoons butter in 5-inch- or 6-inch-round baking dish preheated in oven. Meanwhile, beat together eggs, milk and flour until smooth. Season with salt and pepper. When butter is melted, pour egg mixture into baking dish and place in oven.
- Heat 1 teaspoon butter in skillet over medium heat. When hot, sauté onions until translucent, about 5 minutes. Add red peppers and peas, and cook 2 minutes more. Remove mixture from heat and set aside.
- Thinly slice mushroom caps and stems. Heat remaining 2 teaspoons butter in skillet over medium heat. When hot, sauté mushrooms 5 minutes, or until browned. Add wine and cheese, return onion mixture to skillet, season with salt and pepper and cook 2 to 3 minutes more.
- Bake pancake for 15 minutes. When puffed and golden, remove from oven, heap savory mixture into center, garnish with fresh thyme or chives and serve—pancake may deflate slightly as it cools.
For many people, the ideal alcoholic beverage for brunch is a bubbly sparkling wine. When mixed with fresh orange juice and a splash of orange-flavored liqueur such as Triple Sec, it’s called a Mimosa. Plain or mixed, a moderately priced bubbly would pair well with these pancakes. Try Australia’s Seaview Brut.
- Serving Size Serves 1
- Calories 980
- Carbohydrate Content 49 g
- Cholesterol Content 580 mg
- Fat Content 65 g
- Fiber Content 7 g
- Protein Content 42 g
- Saturated Fat Content 37 g
- Sodium Content 410 mg
- Sugar Content 15 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g