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Mediterranean Dutch Baby Pancake
Mediterranean Dutch Baby Pancake
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Prep Time:
10 minutes
Total Time:
35 minutes
Savor a light and savory zucchini and olive salad in a delicious oven-baked shell for dinner or brunch!
Ingredients:
  • 1/2 cup milk
  • 2 tablespoons butter or margarine
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon Italian seasoning
  • 1 teaspoon butter or margarine
  • 2 cups julienne strips zucchini
  • 1 package (4 ounces) feta cheese, crumbled (1 cup)
  • 10 Greek olives, pitted and cut in half
Instructions:
  • Preheat your oven to 425°F. Place 2 tablespoons of butter in a 9x1 1/4-inch pie plate and let it heat in the oven for about 4 minutes until hot and bubbly.
  • Using a hand beater, combine flour, milk, Italian seasoning, salt, and eggs until thoroughly blended. Transfer the mixture to a pie plate and bake without a cover for 20 to 25 minutes, or until the sides of the pancake are puffed and a deep golden brown color is achieved.
  • As the pancake cooks, melt a teaspoon of butter in a 10-inch skillet over medium heat. Sauté the zucchini in the butter for about 2 minutes, stirring often, until it is crisp-tender. Gently fold in the cheese.
  • Place a generous portion of zucchini mixture in the middle of the pancake, then top it off with a sprinkle of olives.

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