Original Post: https://www.evolvingtable.com/savory-dutch-baby/
Savory Dutch Baby Pancake Recipe
When this Savory Dutch Baby puffs up in the oven with those golden, crispy edges, it looks like something that took SO much work. (But it totally didn't!) It's just eggs, milk, flour, garlic, fresh herbs, and Parmesan in a hot cast iron skillet. It's become the first thing I make when we have people over for brunch.
Servings: 4 servings
Ingredients
- 4 tablespoon 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 teaspoon salt to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh herbs finely chopped
- 2 cloves garlic finely minced
- ½ grated 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 tablespoon 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 teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon 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 grated Parmesan cheese
- Serve the Dutch baby with arugula, remaining Parmesan cheese, and lemon wedges.2 cups arugula, Lemon wedges
Video
Notes
Storage: Pop leftovers in an airtight container in the fridge for up to 4 to 5 days. Store toppings separately for the best results.
Freezing: You can freeze the Dutch baby (without toppings) for up to 1 to 2 months. The texture will be slightly different after thawing, but it still reheats well. It won't have the same puffy rise.
Reheating: Warm in a skillet over medium heat or in the oven at 300 degrees. Microwave works but the edges won't be as crispy.
Make ahead: You can shred the cheese and chop the herbs the day before. The batter itself doesn't hold well, so mix it fresh.
Pan size: This recipe is designed for a 10-inch cast-iron skillet. Larger skillets will spread the batter too thin. Smaller skillets may overflow.
Room temp eggs: Pull eggs out of the fridge about 20 minutes before starting. Cold eggs won't puff up the same way.
Don't peek! Do NOT open the oven door during the first 15 minutes of baking. The steam inside is what creates that dramatic rise.
Nutrition
Calories: 267kcal | Carbohydrates: 21g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 418mg | Potassium: 147mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1220IU | Vitamin C: 7mg | Calcium: 113mg | Iron: 2mg
