Dutch Baby Pancake Topped with Greens and Strawberries with a Rhubarb Vinaigrette
 
 
Savory dutch baby pancake topped with arugula, watercress and a rhubarb vinaigrette is an easy yet elegant brunch entree using fresh Spring market ingredients.
Author:
Recipe type: Savory Dutch Baby Topped with Greens, Strawberries and a Rhubarb Vinaigrette
Cuisine: Brunch
Ingredients
For the Dutch Baby Pancake
  • ½ cup flour or gluten-free 1-to-1 flour (gf)
  • ½ cup milk or favorite non-sweetened dairy substitute (v)
  • 2 eggs or egg substitute (v)
  • ¼ teaspoon sea salt
  • 1-2 Tablespoons unsalted butter
For the Rhubarb Vinaigrette
  • 3-4 stalks rhubarb stalks, ends removed, cut into thin slices
  • 2 Tablespoons local honey
  • ¼ cup water
  • 1-2 Tablespoons white wine vinegar
  • ½ cup olive oil
  • sea salt to taste
For the Greens and Strawberry Salad
  • 2 handfuls of baby arugula
  • 1 small handful watercress leaves and tender stems
  • 1 large handful strawberries, leaves removed and cut into quarters or halves if small.
Instructions
  1. Preheat the oven to 425 degrees.
  2. Place an oven-safe 10-inch fry pan (standard cast iron pan works great) into the oven while preheating.
  3. Into a blender, place the milk, eggs, flour and salt, in that order. Pulse a few times, scrape down the sides and then blitz until completely blended and smooth. Set aside. (you can also use a food processor, stand mixer or electric mixer but it is laborious to mix by hand as the batter should be completely smooth. This takes just a few moments with any of the above electric mixers.)
  4. While the oven preheats, place the rhubarb into a saucepan with the honey and water over medium heat and stir occasionally until the rhubarb completely breaks down. Set aside to cool a bit.
  5. When the oven is preheated, carefully remove the hot fry pan and add the butter quickly so that it covers the bottom and sides. (I just use a knife to swirl it around). Immediately add the batter to cover the pan evenly and place back into the oven. Cook for 20 minutes, checking periodically. It is done when the edges are dark brown and the center is light brown and puffed. (When you remove, you might feel as if you have grown an alien but be assured, it will deflate once it sits.)
  6. While the pancake is cooking, make the vinaigrette. Place the rhubarb mixture into a blender with the vinegar, blend until smooth. While blending, pour in olive oil in a small but steady stream. Taste and season with salt to taste.
  7. Remove pancake from oven and let deflate for a few moments. Toss greens with vinaigrette.
  8. Add greens and strawberries to the top of the pancake. Garnish with mint, if desired.
  9. Serve immediately.
Recipe by FamilyandForks at https://www.familyandforks.com/dutch-baby-pancake-topped-greens-strawberries-rhubarb-vinaigrette/