This super flavorful Dutch Baby Pancake is the perfect summer dish! It’s light and fluffy and so delicious when topped with the salty pistacchio pesto and the sweet honey tomatoes!
What a hot month we’ve been having! Is it also so hot where you are? I need lots of salads and vegetables in my meals and anything that also contains good protein is a win! So is this savory Dutch baby pancake! Loaded with flavor from the homemade salty pistacchio pesto, the black olives and the sweet honey tomatoes, this is so good!
Honey tomatoes you say? Yes! I’m lucky enough to test those delicious honey tomatoes from Looye at the moment and they are SO good! Did you ever have tomatoes picked from your own garden? Maybe as a child? And then you had the regular ones from the supermarket which are mostly a disappointment flavor-wise? These honey tomatoes are far from the disappointing ones! They are super flavorful and … sweet. Yes, they do actually taste a bit like honey!
I loved the combination of sweet(ish) and salty in this dish but they are also perfect when eaten on their own. I’ve tried them just like that, cut up on a buttered bread with salt on top (love!) and in an easy omelette kind of thing. Always good, every single one consistently yummy. But now I don’t have any tomatoes anymore (sad face) so I must get more!
By the way, if you’ve always been intimidated by making a Dutch baby pancake, it’s actually super easy to make! The key is a REALLY hot cast iron pan. If you put it in the oven when heating it up, it will be the right temperature. Making the batter is super easy! Just pour it into the hot pan – works best from the side – and wait until it’s beautifully puffed up! I love both sweet and savor versions like this one, it’s super versatile.
Will you make this lunch dish soon? Or how about my Mediterranean Dutch Baby Pancake?
Pistacchio & Tomato Dutch Baby
This super flavorful Dutch Baby Pancake is the perfect summer dish! It's light and fluffy and so delicious when topped with the salty pistacchio pesto and the sweet honey tomatoes!
Pre-heat oven to 230°C (446°F). Put your cast-iron pan in the oven while it heats up. Once oven is hot, add oil to the pan and wait for one minute.
While the oven is heating up, prepare your batter.
In a bowl, mix together eggs, milk and salt. Add the flour and mix all well.
When the oven is hot and the oil in the pan has heated up for a minute, you can add the batter. Stir one more time before pouring it into the pan. Close oven door and bake for 13 - 15 minutes until all puffed up.
To a blender, add basil, ground pistacchios, olive oil, salt, garlic powder, freshly grated parmesan and lemon juice. Blend until all is well combined.
Ideally, a pesto is made using a pestle and mortar so if you have those and you have the time, feel free to use that instead of a blender!
In the meantime, quarter the honey tomatoes and slice the black olives.
Take the Dutch baby pancake out of the oven. Top with the pistacchio pesto, honey tomatoes, sliced olives, lettuce mixture and ground pistacchios. Enjoy!
Basil: I actually used frozen chopped basil because my basil wasn't good anymore. Feel free to use fresh one but you might need more because the frozen one is more compacted.
Olive oil: if your pesto is too thick, add more olive oil.