Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup milk
- 4 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- Salt and pepper, to taste
Special Equipment Needed:
- 12-inch cast-iron skillet
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 425°F.
2. In a large mixing bowl, whisk together the flour, milk, eggs, salt, and pepper until the batter is smooth.
3. In a 12-inch cast-iron skillet, melt the butter over medium heat. Add the sliced onions and sauté for 10-12 minutes, until the onions are soft and caramelized.
4. Add the olive oil and brown sugar to the skillet with the onions, and stir to combine. Season with salt and pepper to taste.
5. Pour the pancake batter over the caramelized onions in the skillet, and transfer the skillet to the preheated oven.
6. Bake for 20-25 minutes, until the pancake is puffed and golden brown.
7. Remove the skillet from the oven and let the pancake cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Preheat the oven to 425°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 311
Fat: 18g
Carbohydrates: 27g
Protein: 10g
Sodium: 372mg
Sugar: 7g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use any type of milk you prefer, such as almond milk or soy milk.
- You can use any type of oil you prefer, such as vegetable oil or coconut oil.
Variations:
- You can add cooked bacon or sausage to the pancake batter for a heartier dish.
- You can add shredded cheese to the pancake batter for a cheesy twist.
- You can add sliced mushrooms to the caramelized onions for extra flavor.
Tips and Tricks:
- Make sure to whisk the pancake batter until it is smooth to avoid lumps.
- Use a cast-iron skillet for best results.
- Be careful when transferring the skillet from the stovetop to the oven, as it will be hot.
Storage Instructions:
Store any leftover pancake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the pancake, place it in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation Ideas:
Serve the Dutch pancake with caramelized onions on a large platter, garnished with fresh herbs such as parsley or chives.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
This dish pairs well with a simple green salad or roasted vegetables.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the pancake doesn't puff up as much as you'd like, try increasing the oven temperature to 450°F.
- If the pancake sticks to the skillet, use a spatula to gently loosen it from the sides before slicing and serving.
Food Safety Advice:
Make sure to cook the pancake until it is fully cooked through to avoid any risk of foodborne illness.
Food History:
Dutch pancakes, also known as Dutch babies, are a type of pancake that originated in the United States in the early 1900s. Despite their name, they are not actually Dutch in origin.
Flavor Profiles:
This dish has a savory and slightly sweet flavor, with the caramelized onions adding a rich and complex flavor to the pancake.
Serving Suggestions:
Serve the Dutch pancake with caramelized onions as a main dish for breakfast, brunch, or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Dutch
Taste: Savory, Sweet, Tangy, Rich, Caramelized