This delicious savory dutch baby pancake dressed with a simple salad can be ready to serve in just thirty minutes.
If you like this recipe, check out my Goat Cheese Quiche next!
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When I think of Dutch baby pancakes I imagine one topped with berries and powdered sugar. But this puffy skillet pancake works beautifully as a savory treat. I’d compare it to a fancy frittata. Or maybe even an eggy thin pizza like crust. You can top it like I did – with burrata cheese, fresh arugula (dressed with lemon juice and olive oil), fancy salami and ripe tomatoes – for a surprisingly easy and centerpiece worthy brunch dish.
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Ingredients for savory dutch baby
- Butter – Four tablespoons are heated directly in a nonstick skillet. You can use salted or unsalted butter.
- Eggs – Just three large eggs are needed for a ten inch Dutch baby.
- Whole Milk – I have not tested this recipe with any other type of milk. If you do, please provide your experience in the comments.
- Flour – Just 1/2 cup of all-purpose flour is needed for this recipe.
- Seasonings – A combination of your favorite Italian blend seasoning plus kosher salt and black pepper.
- Parmesan Cheese – A little cheese is added for flavor. You could choose to use some grated aged cheddar cheese instead.
- Flavors – You can top this savory dutch baby to your personal preference. Some more ideas include smoked salmon with crème fraîche and chives, crispy bacon and smashed avocado, ham and spring onions, etc.
Instructions
Preheat the oven to 425 degrees F. Place the butter in a 10-inch nonstick or well seasoned cast iron skillet. Place it in the preheated oven to melt.
Meanwhile, add the eggs, flour, seasonings, milk, eggs and Parmesan to a blender. Blend on high speed until smooth. Remove the skillet from the oven. Carefully pour batter into the hot skillet.
Bake the pancake for 15 minutes, or until it is puffed up and golden brown. Top the pancake as desired and slice into wedges to serve. I was able to easily slide the savory dutch baby out of my nonstick skillet onto a cutting board to cut and serve.
Serving suggestions
This is a versatile recipe! It could be served as an appetizer, for breakfast or brunch and even dinner. Here’s a few of my recipes to serve it with –
Savory Dutch Baby
Equipment
- 1 10-inch nonstick skillet
Ingredients
- 4 tbsp unsalted butter
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 2 tbsp Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 425 degrees F. Once hot, place the butter in a 10-inch nonstick skillet. Place the skillet in the oven on the center rack until the butter melts.
- Meanwhile, add the eggs, flour, milk, Parmesan and seasoning into a blender. Blend on high until smooth.
- Remove the skillet with the melted butter from the oven. Carefully pour the egg mixture (batter) into the hot skillet.
- Bake for 15 minutes, until very puffy and golden brown.
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Nutrition
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