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 min
  • Total Time 35 min
  • Servings 0

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
  • 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.

Expert Tips

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.

Hand beater not handy? Use a wire whisk instead.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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