Today, February 16th, is officially known as ‘Shrove Tuesday’. This date varies from year to year and falls somewhere between February 3rd & March 9th. This traditional ‘feast’ day marks the start of Lent on Ash Wednesday and is always 47 days before Easter Sunday. The expression Shrove Tuesday derives from the word ‘shrive’, meaning absolve.
This day was observed by many Christians who wanted to make a point of self-examination to consider what wrongs they needed to repent. The ingredients for pancakes can be seen to symbolize four points of significance at this time of year.
EGGS -creation, FLOUR -the staff of life, SALT -wholesomeness, MILK -purity
For something different this year, I’m going the savory route with our Shrove Tuesday pancakes. When it comes to versatility, there aren’t too many dishes that can hold a candle to a Dutch Baby pancake. They easily go savory or sweet. You can go as minimal or maximal as you wish for the toppings or just have them warm from the oven as is.
The Dutch Baby is one of the simplest forms of pancakes to make. Just mix up a few pantry staples, pour the batter into a hot, buttery skillet or oven proof glass bowl and bake it until its puffed and golden.
I’m using a chicken/broccoli filling today. This meal is one of our favorites so we have enjoyed it with a variety of savory fillings.
Savory Chicken & Onion Dutch Baby Pancakes
In a skillet, heat oil & sauté mushrooms for 5-7 minutes. Mushrooms will expel a lot of moisture. Continue to cook until mushrooms are tender & most of the moisture has cooked off. Season with salt & pepper. Steam broccoli in the microwave for about 30 seconds or until tender-crisp.
Shred cooked chicken with 2 forks. Thinly slice green onions. Keep raw for topping filling with.
Prepare chicken gravy mix. Even though the package suggests using only one cup of water, I like to use 1 1/4 cup so that it is thinner & will cover the filling nicer. If you feel you need to add some red pepper flakes to spice it a bit more.
Dutch Baby Pancakes
Preheat oven to 425 F. Place (2) 6-inch diameter glass bowls (each with 2 tablespoons of butter in them) in the oven to heat while you are preparing the batter.
In a bowl, whisk eggs & milk. Add flour & whisk until incorporated. Next, whisk in the Parmesan cheese, scallions, parsley, thyme, salt & pepper.
Remove heated bowls; divide batter between them. Return to oven & bake for about 25 minutes. The Dutch baby will puff up during cooking & form 'bowl'. Once its removed from the oven & starts to cool it will deflate slightly.
As soon as you remove it from the glass bowl, place it on a serving plate & fill with the mushrooms, broccoli & chicken. Top with gravy & sprinkle with green onions. Serve immediately. Your filling should be enough for 2 Dutch baby pancakes.