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savory dutch baby pancake topped with arugula, burrata cheese, salami and tomatoes
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Savory Dutch Baby

This delicious savory dutch baby pancake dressed with a simple salad can be ready to serve in just thirty minutes.
Course Appetizer, Breakfast, Main Course
Cuisine American
Keyword savory dutch baby
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 241kcal
Author Jill McOwen

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.

Video

Nutrition

Calories: 241kcal | Carbohydrates: 14g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 175mg | Sodium: 398mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 631IU | Vitamin C: 0.01mg | Calcium: 103mg | Iron: 2mg