Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons unsalted butter, melted
- 1 medium zucchini, thinly sliced
- 1 medium tomato, thinly sliced
- 1/2 cup diced speck or bacon
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 10-inch cast iron skillet or oven-safe non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a large mixing bowl, whisk together the flour, salt, and black pepper.
3. In a separate bowl, whisk together the eggs, milk, water, and melted butter.
4. Pour the wet ingredients into the dry ingredients and whisk until smooth.
5. Stir in the diced speck or bacon.
6. Heat the skillet over medium-high heat and add a tablespoon of oil.
7. Add the zucchini and tomato slices to the skillet and cook for 2-3 minutes until slightly softened.
8. Pour the batter over the vegetables and sprinkle with Parmesan cheese.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the pancake is golden brown and puffed up.
10. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 425°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 290
Fat: 15g
Carbohydrates: 23g
Protein: 14g
Sodium: 520mg
Sugar: 3g
Fiber: 2g
Substitutions for ingredients:
- Instead of speck or bacon, you can use ham or prosciutto.
- You can use any type of cheese instead of Parmesan.
Variations:
- Add chopped herbs like basil or thyme to the batter for extra flavor.
- Use different vegetables like mushrooms, bell peppers, or onions.
- Make a sweet version by omitting the speck and adding sliced apples or pears to the batter.
Tips and tricks:
- Make sure the skillet is hot before adding the vegetables to prevent them from sticking.
- Don't overmix the batter to prevent it from becoming tough.
- Let the pancake cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store any leftover pancake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancake in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the pancake on a large platter and garnish with fresh herbs.
Garnishes:
Fresh herbs like parsley or chives.
Pairings:
This pancake pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus or sautéed spinach.
Troubleshooting advice:
- If the pancake doesn't puff up, make sure the oven is hot enough and the batter is not too thick.
- If the pancake sticks to the skillet, make sure to grease it well before adding the vegetables.
Food safety advice:
Make sure to cook the pancake until it's fully cooked and the internal temperature reaches 165°F to prevent foodborne illness.
Food history:
Speckpfannkuchen is a traditional German dish that originated in the southwestern region of Baden-Württemberg.
Flavor profiles:
Savory, salty, and slightly cheesy.
Serving suggestions:
Serve the pancake as a main dish for brunch or dinner.
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Region: German