Puffy Pancake with Asparagus & Parmesan (VIDEO)

Puffy Pancake with Asparagus & Parmesan (VIDEO)

After sharing with you a recipe for the classical Dutch Baby Pancake with Berries it’s time for its savory version: with Asparagus and Parmesan cheese ♥ Again, I’m sure you will be surprised how easy and quick it is to make. This puffy beauty is great as a highlight of a Sunday brunch or as a quick family dinner. Watch my VIDEO for detailed instructions.

My cast iron is 26cm and you can buy it HERE

♥ 1/2 cup (65g) flour
♥ 2/3 cup (160ml) milk
♥ 3 eggs
♥ 300g green asparagus
♥ 20g Parmesan cheese
♥ pinch of flaky salt
♥ 2 tablespoons clarified butter (or canola oil)

  1. Start by preheating the oven with an empty cast iron skillet to 220°C
  2. Prepare the batter: whisk eggs with salt. Add flour and stir until obtaining smooth paste. Add milk and mix it again.
  3. Add chopped asparagus (keep the heads to serve as a side) and grated parmesan cheese. Stir once more.
  4. Carefully, remove the preheated cast iron pan from the oven and place on the stove on a high heat. Coat it with clarified butter (make sure you also get it on the sides of the skillet).
  5. Quickly pour the batter in and put it all back to the oven.
  6. Bake for around 15 minutes or until it is puffy and golden brown.
  7. While it is baking you can prepare the asparagus heads. I simply fry them on a high heat with a bit of clarified butter or olive oil. I do it only for 2-3min so they are still crispy. In the end I season it with a pinch of flaky salt.
  8. Serve sprinkled with some extra parmesan cheese and with the heads of asparagus

Leave a Reply

Your email address will not be published. Required fields are marked *