Cast Iron

Pumpkin Dutch Baby Pancake with Bacon-Roasted Beans + Oregano

September 16, 2013
0 Ratings
  • Serves 4
What You'll Need
  • 2 cans cannellini beans, drained and rinsed
  • 4 thick slices bacon, cut into ¼-inch pieces
  • 4 sprigs oregano
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 3 large eggs
  • 1/2 cup canned pureed pumpkin
  • 3/4 cup milk
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  1. Preheat oven to 475° F. Place beans, bacon and oregano on a large rimmed baking sheet and toss with 1 tablespoon olive oil, salt and pepper. Place on upper rack in oven and roast 5 minutes. Place a large heavy skillet (cast-iron preferred) on center rack to preheat.
  2. Meanwhile, combine eggs and pumpkin in a medium bowl. Beat mixture with an electric mixer until frothy. Beat in milk, flour and salt for 1 minute or until thoroughly combined.
  3. Carefully remove skillet from oven and add remaining 3 tablespoons oil. Pour in batter and quickly return to the oven. Bake until puffed and golden brown, about 14 minutes. Serve pancake topped with beans and bacon.

See what other Food52ers are saying.

  • Toonces Waldorf
    Toonces Waldorf
  • chez_mere
  • Hailey7
  • Bekah
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

4 Reviews

Toonces W. September 28, 2014
I made the beans more like a simple stew and threw in an onion, used thyme instead of oregano, and put in some flour and stock at the end and threw it back in the oven for a few minutes. So good!

If your dutch baby is not releasing, maybe your pan was not hot enough before you added the oil?
chez_mere December 10, 2013
Love this! I made just the Dutch baby and topped it with leftover cranberry chutney. Fabulous! I also added a little sage and black pepper to the batter. In my cast-iron skillet, 1 tbsp each of butter and oil was plenty to make sure it didn't stick and still form crisp edges :)
Bekah December 5, 2013
Ay tips on getting an easy release of the pancake from the pan? It is definitely coated with a ton of oil yet when I remove the pancake the bottom sticks.
Hailey7 November 12, 2013
This was a delicious, hearty, satisfying dinner! My only change was to use rosemary instead of oregano. Also, the beans and bacon took a good 40 minutes to roast and get crispy--but once they did, it was well worth the wait.