Savory Oven Pancake with Cheese, California Figs and Herbs

valleyfiggrowers@alkalyne.comBreakfast, Recipes

food served

Savory Oven Pancake with Cheese, California Figs and Herbs

Breakfast for dinner? Start with a savory Dutch baby with herbs,
California Figs, and cheese sprinkled on top. Oven pancakes are ready in
food served
Servings 6 people


  • 8 eggs large
  • 3/4 cup lowfat milk 1%
  • 1 1/8 cups all-purpose flour
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt
  • 1/3 cup green onion thinly sliced
  • 3 tbsp fresh thyme leaves chopped, or 1 tbsp dry thyme leaves
  • 3 tbsp vegetable oil canola or avacado
  • 2 tbsp unsalted butter
  • 1 cup Orchard Choice or Sun-Maid California Figs stemmed and thinly sliced
  • 4 slices bacon cooked, drained and chopped (optional)
  • 3/4 cup Parmesan cheese or asiago, shredded fresh


  • Preheat oven to 425° F.
  • In blender or food processor, combine eggs and milk. Process briefly to combine. Add flour, pepper and salt. Process to blend. Stir in green onion and thyme (or add to blender and pulse once or twice).
  • Place butter and oil in an 11- to 12-inch ovenproof skillet or similar-size round baking dish. Place in oven to melt butter, about 1 minute. With oven mitts, carefully remove hot skillet and place on heat-proof surface. Tilt pan to coat with fat. Pour batter into pan. Scatter Fig slices evenly on top. Sprinkle bacon, if using, and cheese over Figs.
  • Return pan to oven and bake for 18 minutes or until puffed and golden. Cut into wedges to serve.


Recipe and photo Lorelle Del Matto.

Recipe and photo by Lorelle Del Matto

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