Savory Bacon and Cheese Dutch Baby Pancake, Tomato Omelette/Besan Cheela, and Quinoa Pancakes
Pancakes are loved the world over; just look at this episode for proof! We love them, too and couldn’t wait to dig into the recipes this week. Two savory options are on the docket: one with bacon and cheese, the other with spices and plenty of vegetables. Quinoa adds a little extra oomph to our sweeter option, ideal for breakfast for dinner or just a hearty breakfast. Savory or sweet, join us this week for some hot-off-the-griddle treats.
We grew up eating sweet Dutch Baby Pancakes and will always have a special place in our heart for them. Watching them puff in the oven was so fun! Bacon and cheese make this recipe decidedly savory and we loved that change of pace.
- Make sure to use a 10 inch or smaller pan or it may not puff.
- If yours doesn’t puff, don’t worry. It tastes just as delicious.
- Choose a cheese that you like if fontina is too pricey or hard to find.
Besan cheela were new to us but not at all new to the millions of folks all over India that eat these pancakes for breakfast or any time of day. There’s a reason why- they are so delicious! Finely diced vegetables are mixed into a bean flour batter that’s spiced with turmeric, chili pepper, asafoetida, and caraway. It makes a thin pancake that’s amazing alone or with ketchup or green chutney. Or put a few layers of between soft bread for a delicious breakfast or dinner to go.
- Make sure to chop the vegetables very finely as this is a thin pancake. Too big of a chunk won’t hold in the batter.
- The batter needs to be very pourable. If you are familiar with a crepe batter, maybe just a bit thicker.
- Increase/decrease the spice according to your preference but try it with ketchup at least once.
When we’re looking for a baking recipe that will deliver on flavor and results, King Arthur Flour is always there for us. Quinoa Pancakes from King Arthur are light, tender, but just a little different with the addition of cooked quinoa and malted milk powder. The extra protein and fiber from the quinoa was an added bonus.
- Make these and freeze for busy weekday meals.
- If you don’t have extra cooked quinoa in the fridge, ⅓ cup dry grain makes 1 cup cooked.
- We had a hard time finding malted milk powder and left it out. Still was delicious.
From the Smorgasbord:
Betsy asked for and received plenty of recipes for the eggplant filling up her vegetable bin. Some highlights from the Facebook group:
- Slice eggplant thinly for a pizza topping that’s almost cheesy. (Vivian)
- Soy Glazed Eggplant from Budget Bytes (Dorothy)
- Gaji-namul from Maangchi (Mallory)
- Fried Eggplant with Rice and Tomatoes from Craving Tasty (Janice)
Thanks for all the suggestions! If you’re not in our Facebook group yet, what’s stopping you? Join us! We’d love to have you.