Easy Savory Puffy Pancake
Delicious savory puffy pancake topped with bacon and sauteed vegetables that makes for a great brunch or dinner meal.
Equipment
- cutting board
- knife
- cast iron skillet or baking dish
- oven
Ingredients
Savory puffy pancake batter
- 1 c flour
- 1 c milk warmed
- 6 eggs room temp
- 1 Tbsp fresh basil or other fresh herbs (or use dried but use less) chopped
- 1 dash Kosher salt
- 1/4 c shredded cheese Sprinkled on puffy pancake last few minutes
- 5 Tbsp butter To be melted in the baking dish
Bacon and Vegetable Topping
- 4-6 strips Bacon
- 1 tsp Webers Beer Can chicken Seasonings
- 1/2 Yam chopped in small pieces
- 3 spears Asparagus Cut into small bite sized pieces
- 2 green onions chopped
- 1 small Yellow pepper Chopped
- 8 baby tomatoes (optional) Sliced
- 1 Kosher salt to taste
Instructions
Heat baking dish or skillet
- Place butter in baking dish or skillet and place in preheated 425 degree oven
To make the batter
- While baking pan and butter are heating, Add flour, eggs, milk, basil, salt into blender and blend until smooth
- Once blended pour into hot skillet or baking dish make sure butter has melted.
- Bake for 20-24 minutes or until golden color and it has puffed up. (during the last few minutes sprinkle cheese on top so it melts)
Prepare Bacon vegetable topping
- Cut bacon slices into small pieces and saute´ in frying pan.
- Chop all your vegetables. (You can use any kind that you like but chop into small bite sized pieces) If using small tomatoes set aside.
- Remove cooked bacon and add vegetables and seasonings to the pan. Saute` the vegetables until cooked but not mushy. Add in the cooked bacon and sliced tomatoes and heat a few minutes.
- Top the savory puffy pancake with your bacon and vegetables and serve immediately. The pancake will deflate a bit.