Mediterranean Dutch Baby Pancake

Mediterranean Dutch Baby Pancake

Ideal for a light dinner or brunch, enjoy this savory zucchini and olive salad in a light oven-baked shell.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

4

servings

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
  1. Heat oven to 425ºF. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
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.
How-To
Hand beater not handy? Use a wire whisk instead.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 155 ),
  • Total Fat 17 g
    • (Saturated Fat 10 g,),
  • Cholesterol 150 mg;
  • Sodium 700 mg;
  • Total Carbohydrate 17 g
    • (Dietary Fiber 1 g,
  • Protein 11 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 High-Fat Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.