Savory Oven-Baked Pancake with Asparagus and Parmesan Cheese (Dutch Baby) | What’s for dinner?

Hi I’m a Marta from Travel4Taste.com where I share simple recipes from allaround the World and today I will show
you how incredibly easily you can make asavory oven baked pancake with asparagus
and Parmesan cheese. In one of myprevious videos I’ve already shared with
you a recipe for the traditionalDutch Baby Pancakes
served with icing sugar and berries butthis time I got inspired by the
asparagus season and decided to trysomething new. And I couldn’t be happier
with the result so without further adolet me show you how to do it. Start by
preheating the oven with your cast ironskillet inside to 220°C
and while it’s warming up we willprepare our batter. The ingredients you
need to make this oven baked pancake arevery simple and as always I listed them
in the description box below the videotogether with some other useful
informations. So don’t hesitate to checkit out. A trick which will help you to
avoid lumps in the butter is to simplystart by combining the eggs with salt
and flour and only once you obtain asmooth paste, add the milk. It is
because the dry flour will mix well witha small amount of liquid and once you
obtained a smooth paste you can easilydilute it to get a thinner batter. So
this is the base of our puffy pancakeand to take it to the next level I
coarsely shredded some Parmesan cheesewhich will add saltiness and umami to
the dish. And here comes the star of theplate: the Asparagus. I simply cut off and
discard the wooden ends and then Ichop the rest into small pieces
leaving the top intactthe chopped eds go into the batter and
I keep the heads of asparagus to serveas a side. I give it a stir and it’s
ready. Now, carefully remove the preheatedskillet from the oven, place it on the
stove on a high heat and coat it withclarified butter. Make sure that you also
get it on to the sides. If you don’t haveclarified butter you can replace it with
canola oil. But do not use the regularbutter because it will directly burn at
such high temperature. Now quickly pourthe batter in and you can spread a bit
the asparagus so that it’s distributedmore or less evenly on the pancake and
put it all back into the oven at 220°Cfor me baking takes
around 15 minutes but just keep an eyeon it. It is ready when it’s all puffy
and golden brown. When I first thought ofthis recipe I was afraid it won’t rise
because of all the heavy cheese. But justlook at it ♥ I am very impressed each time
I make it.I’ll serve it sprinkled with some extra
Parmesan cheese and the asparagus headsas a side. To prepare them I simply fry
them shortly in a frying pan with a bitof clarified butter. Such green asparagus
is the best well it’s still a bitcrunchy so I do it only for two to three
minutes and in the end I add some flakysaltand HOP it goes directly on the plates.
This puffy pancake is great to highlighta Sunday brunch but I also love it as a
dinner with a glass of red wine. I hopeyou enjoyed this video and if you’d like
to stay up to date with all mystep-by-step recipes do SUBSCRIBE to my
channel and click the bell so that youare notified when my newest videos are
out. Thank you for watching and I hope tosee you soon. Bye ♥