Savory Pancake with Beet and Dandelion Greens

Naomi Henry adapted this recipe from the Green Kitchen Stories blog. This pancake puffs like a Dutch Baby, but with the savory filling it tastes a bit more like a frittata. Straight from the oven, it's light and airy and the edges crisp. As it cools, the pancake becomes denser. It can be eaten for breakfast, lunch or dinner, and is perfect to cut into squares and package up for lunch at work the next day.
By / Photography By Naomi Henry | December 15, 2014


Preheat oven to 410° and place an 8- by 10-inch pan inside oven as it preheats.

Chop beet and dandelion greens. Heat olive oil in a large pan and saute onions and garlic on medium heat for 3 minutes. Add greens, stirring every so often, until the onions are translucent and the greens wilted, about 2 to 5 minutes. Put the cooked greens mixture in a bowl to cool.

In a separate bowl, whisk eggs until frothy; add milk, flour and sea salt. Whisk until most lumps have disappeared.

Mix in crumbled bacon, rosemary, tarragon and sauteed greens mixture. Place butter in the hot pan in the oven. When butter is melted, remove the pan from the oven and pour batter into pan.

Crumble goat cheese over the top and arrange the remaining leaves on surface; make sure to partially submerge goat cheese and leaves. Place in preheated oven and bake for 30 minutes, until browned. Remove pan and serve immediately.

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  • 1 cup each beet and dandelion greens, chopped; plus several whole leaves for topping
  • 1 onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 6 eggs
  • 2 cups milk of choice (I used almond milk)
  • 1 cup flour
  • 1/2 teaspoon sea salt
  • 3 slices bacon, cooked and crumbled
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh tarragon, chopped
  • 1 tablespoon butter
  • 1/4 cup honey (or plain) goat cheese
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