Savory Dutch Baby Pancake Recipe

Original Post: https://www.evolvingtable.com/?p=94005

A savory Dutch baby is sliced before serving.

5 from 3 votes

Savory Dutch Baby Pancake Recipe

Dutch Baby Pancakes don't have to always be sweet; in this Savory Dutch Baby recipe you'll find tons of garlic, fresh herbs, and Parmesan flavor for a filling breakfast or brunch recipe! By simply combining some eggs, flour, and milk in a cast-iron skillet you'll get the fluffiest pancake with a crusty edge and an egg-custard middle.

Prep Time10

Total Time35

Course: Breakfast, brunch

Cuisine: American

Servings: servings

Author: Jennifer Deppa

Ingredients

4 Tbsp. butter salted
4 large eggs room temperature
½ cup milk regular or full-fat plant-based
¾ cup flour all purpose or gluten-free 1-to-1 blend
½ tsp. salt to taste
¼ tsp. black pepper
1 Tbsp. fresh herbs finely chopped
2 cloves garlic finely minced
½ Parmesan cheese shredded, divided
2 cups arugula optional
Lemon wedges optional

Instructions

Melt Butter: Add butter to a 10-inch cast iron skillet and place on the middle rack in the oven. Turn the temperature to 425 degrees. The butter should be melted by the time the oven has heated up. Check on it after 10 minutes to ensure the butter does not burn.
4 Tbsp. butter
Combine Ingredients: Whisk together room temperature eggs, milk, salt, and black pepper in a large bowl for 1 minute. Sift in the flour and add the herbs. Whisk until everything is well combined.
4 large eggs, ½ cup milk, ¾ cup flour, ½ tsp. salt, ¼ tsp. black pepper, 1 Tbsp. fresh herbs
Heat the Garlic: Once butter has melted, add minced garlic to the skillet and return to oven for 30 seconds, or until garlic becomes fragrant. Remove from the oven and stir promptly so the garlic does not brown.
2 cloves garlic
Bake the Dutch Baby: Pour the Dutch baby batter into the hot skillet and sprinkle with ⅓ cup Parmesan cheese. (Reserve the remainder for serving.) Return the cast iron skillet to the oven for 23-25 minutes, or until it has bubbled up and the edges are golden.
½ Parmesan cheese
Serve the Dutch baby with arugula, remaining Parmesan cheese, and lemon wedges.
2 cups arugula, Lemon wedges

Video

Notes

Prep-Ahead Instructions:

You can shred the cheese and chop the herbs the day before.

Storage Directions:

If you have leftovers, keep them in an airtight container in the fridge for up to 4 to 5 days. For the best results, do not store the toppings on the pancake. They should last in a freezer safe bag or container for up to 1 to 2 months. These warm up beautifully in a skillet on the stove over medium heat or in the oven at 300°F. You can use a microwave, but they might get soggy.

Recipe Tips:

Be a little salty. Grab salted butter for the most flavor.
Get it hot. Let the pan and butter get super hot while the oven is preheating.
Work quick. Don't leave the pan out of the oven for too long.
Make it yours. Use your favorite herbs for the tastiest Dutch baby.
It's a giant pancake. Don't forget your favorite toppings, just like the breakfast classic.

Nutrition