Dutch Baby Pancake:

  • 3 tbsp unsalted Ontario butter
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/3 cup of shredded cheese (Ontario mozzarella or Cheddar)


  • 2 cups arugula
  • 1 - 8 oz ball (2 cups) Ontario mozzarella
  • 1 large tomato
  • ¼ lemon
  • 4 – 6 leaves basil
  • 2 tbsp good olive oil
  • Salt and pepper to taste


Pancake Instructions:

  • Preheat oven to 425°F (218°C). Put a large cast iron skillet in the oven and heat skillet to 425°F (218°C).
  • Meanwhile, combine eggs, milk, flour, ¼ tsp salt and shredded cheese in a blender. Blend until foamy. This can also be done the night before.
  • When oven and pan are to temperature, melt 2 tbsp butter in the pan and pour batter into skillet.
  • Bake until pancake is puffed and lightly browned, about 20 - 25 minutes.

Topping Instructions:

  • Dress arugula with lemon juice, 1 tsp olive oil and salt and pepper. Hand toss and set aside. Slice mozzarella and tomato, tear basil and set aside.
  • When Dutch Baby Pancake comes out of the oven, arrange the dressed arugula in the centre and sliced mozzarella around it. Sprinkle with basil, drizzle with remaining olive oil and season with salt and pepper. Serve immediately.

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