A classic for a light meal, this savoury baked pancake is a slight riff on a traditional German pancake, but with vegetable toppings. Pictured is baked with parsley pesto and cherry tomatoes.
Course Autumn, Breakfast, Main Course, Mains, Spring, Summer, Winter
Place an oven-safe pan (like cast iron) or a casserole dish into the oven. Preheat to 220°C (425°F) and let the pan heat up for about ten minutes after the oven has reached temperature.
In a large bowl, whisk the eggs until foamy. Add the milk and whisk again, then add the flour, salt, and pepper. Whisk to combine.
3 large eggs, 120 ml non-dairy milk, 80 grams spelt flour*, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper
Once the pan is hot, add the coconut oil, making sure the oil covers the entire base of the pan.
1 tablespoon coconut oil
Carefully pour the batter into the hot pan, then top with any desired add-ins (pictured is some pesto and a handful of halved cherry tomatoes).
Vegetable toppings
Bake for 12-15 minutes, or until the pancake is golden and the edges have puffed up significantly. Serve hot with any desired toppings.
Notes
* Substitute plain white flour, or use whole grain flour for a more nutritious but less airy pancake. Pictured is with a mix of light and whole-grain spelt.This served two as a main or breakfast, or up to four people as a side dish.