Jasmine Baker, Savour Ontario at Home co-curator, is a Toronto based Event Producer, Recipe Developer, Culinary Curator and Entertaining Expert.
 

She has spent her career working at top restaurants, with top chefs, and producing some of the City’s most notable events. As the founder of EVNT MGMT, she continues to curate and produce stunning events, work with top chef talent and create thoughtful hospitality experiences for a wide range of clients— Field Trip Music & Arts, Taste of Toronto, WayHome, The Big Feastival, TIFF and The Royal Agricultural Winter Fair, just to name a few.
 

Jasmine is an epicurious traveler who is always cultivating lists of the most authentic dining experiences in every destination. When she’s not producing a fabulous event or traveling to some delicious destination, she can often be found playing with food or hosting friends with her husband Leslie in their east end Toronto loft.

Pancake Instructions:

Step 1

Preheat oven to 425°F (220°C). Add large cast iron skillet to the oven and heat skillet to temperature.

Step 2

Meanwhile, combine eggs, milk, flour, 1/4 tsp salt and shredded cheese in a blender. Blend until foamy. This can also be done the night before.
 

Step 3

When oven and pan are to temperature, melt 2 tbsp butter in the pan and pour batter into skillet.

Step 4

Bake until pancake is puffed and lightly browned, about 20 -25 minutes.

Topping Instructions:

Step 1

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.

Step 2

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.