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Mediterranean Dutch Baby Pancake

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  • Prep 10 min
  • Total 35 min
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Ideal for a light dinner or brunch, enjoy this savory zucchini and olive salad in a light oven-baked shell.
Updated Feb 10, 2014
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Ingredients

  • 2 tablespoons butter or margarine
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 cup milk
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 2 eggs
  • 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
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 425°F. Heat 2 tablespoons butter in pie plate, 9x1 1/4 inches, in oven about 4 minutes or until hot and bubbly.
  • 2
    Beat flour, milk, Italian seasoning, salt and eggs with hand beater until well blended. Pour into pie plate. Bake uncovered 20 to 25 minutes or until side of pancake is puffed and deep golden brown.
  • 3
    While pancake is baking, melt 1 teaspoon butter in 10-inch skillet over medium heat. Cook zucchini in butter about 2 minutes, stirring frequently, until crisp-tender. Carefully stir in cheese.
  • 4
    Spoon zucchini mixture onto center of pancake. Sprinkle with olives.

Tips from the Betty Crocker Kitchens

  • tip 1
    This pretty puffed shell is very versatile, have fun thinking up your own filling ensembles anything goes from crisp salad greens to savory pasta main dishes.
  • tip 2
    Hand beater not handy? Use a wire whisk instead.

Nutrition

260 Calories, 17 g Total Fat, 11 g Protein, 17 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
155
Total Fat
17 g
Saturated Fat
10 g
Cholesterol
150 mg
Sodium
700 mg
Potassium
260 mg
Total Carbohydrate
17 g
Dietary Fiber
1 g
Protein
11 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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