Pascade
The french cousin to the Dutch Baby Pancake. The Pascade is very similar but lacks the sugar making it more savory. Though it is still delicious with syrup.
- Yield: 2 1x
Ingredients
Units
Scale
- 4 Large Eggs
- 300 ml Milk (Whole)
- 130 g All Purpose Flour
- 20 g Unsalted Butter
- 0.25 tsp Sea Salt (Fine)
- 40 g Cheese Finely Grated (optional)
- Finely Chopped Chives (optional)
Instructions
- Preheat oven to 220˚c (425˚f) with cast-iron pan inside.
- In medium bowl, whisk together eggs, flour, salt. Then slowly whisk in the milk until batter is smooth. Mix in optional cheese after milk. It will be runny.
- Put the butter in a 25cm (10 inch) ovenproof cast-iron pan and place in oven until butter just melted. Then remove from oven, swirl butter to coat pan. Gentely pour batter into pan, and return to oven.
- Bake in oven until puffy and golden brown, around 20-25 minutes. It will collapse after being removed from oven.
- Optional: If adding topings (cheese, bacon, etc) do so around 15 minutes into cooking. This will allow the pascade to be cooked enough to support it, while leaving enough time to melt toppings nicely.
- Cut pancake into wedges, and sprinkle with chives to serve.