Savory Dutch Baby

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A Dutch baby pancake, also known as a German pancake, a Bismarck, a Dutch puff, Hooligan, or a Hootenanny, is like a big Yorkshire pudding. Sounds like a mouthful, right?

Unlike regular pancakes, Dutch babies are cooked in the oven instead of being fried. They’re usually thicker and don’t have any baking powder or other similar ingredients.

The Dutch baby pancake might have started off as a spin on the German Pfannkuchen, but the version we know and love today actually came to life in the good ol’ US of A back in the early 1900s.

Is there ever a bad time to have pancakes? I seriously doubt it! You can also give a savory Dutch Baby a whirl for a change of pace. Get all fancy-schmancy with your toppings, but if you’re drawing a blank, think about popping on some fried eggs, avocado, and shaved ham; smoked salmon, crème fraîche, and sliced spring onions; or sautéed kale, crispy bacon, and aged cheddar for a taste explosion.

I shall be using up ingredients I have on hand, onions, goat cheese, parmesan etc.

Remember you can make this and top with berries, cream, yogurt the possibilities are endless. Experiment with different combinations of toppings to create unique and delicious flavor profiles. Whether you prefer the freshness of seasonal berries, the indulgence of whipped cream, or the tanginess of yogurt, there’s a perfect option for every occasion. Get creative and let your imagination run wild as you explore the diverse ways to enhance this dish. The key is to have fun and savor the process of personalizing your creation to suit your individual taste preferences and culinary desires.

A Cast Iron Skillet is mandatory for this recipe if you want the best results.

Your batter should be as close to room temperature as possible this will create the puffiest results.

• ½ cup unbleached all-purpose flour Use Gluten-Free All-Purpose Flour to make it Gluten Free
• 2 tablespoons sugar
• 2 tablespoons butter melted
• ½ teaspoon kosher salt
• 4 large eggs, room temperature
• ¾ cup whole milk, room temperature
• ½ teaspoon pure vanilla extract
• 3 tablespoons unsalted butter, room temperature
• Onions (or your savory item of choice)
• Chopped Garlic
• Goat Cheese (or your cheese of choice)
• Parmesan cheese grated.
• Herbs of your choice, I am using Herbs de Provence.

When cooking my onions, I slice on the half-moon thin, cook in avocado oil low and slow, once it starts to be caramelized, I added a few chopped cloves of fresh garlic (just to be cheeky) I add a balsamic vinegar once the onions are cooked down (I like the flavored ones this maple one is what I used) and that’s all there is to that.

1. Preheat the oven to 425 degrees F. Put your cast iron in the oven to get piping hot.
2. To a blender, add the 2 tablespoons melted butter, along with the flour, milk, eggs, salt, vanilla and sugar. Place the top on the blender and blend on high until completely smooth, about 30 seconds. Let come to room temperature.
3. Place grated parmesan cheese and herbs de Provence in a bowl and mix.
4. Remove the skillet from the oven. Add the 4 tbsp of butter to the skillet and melt. Working quickly, add the batter to the skillet, then evenly top with the cheese and herbs. Transfer the skillet to the oven immediately. Cook until puffed and golden brown, 20 to 25 minutes. (Do not open the door during the first 15 minutes, preferably not at all, or the pancake could deflate.) Tip, where you put the cheese will not puff up, so be careful how much you put.
5. Meanwhile, add the olive oil to a nonstick skillet and heat over medium-high heat. Add the onions and sauté until caramelized, add your balsamic vinegar and cook down.
6. Remove the Dutch baby from the oven and top with the onion mixture top with goat cheese, pop back into the oven for a few minutes. Cut into wedges and serve immediately.

 “My dream swells like a pastry in the oven, I believe it is ready for its transition to reality.”

– Mathias Malzieu

I trust you had a blast trying out the recipe, and I can’t wait to get the juicy details from you!

LauraLovingLife

Savory Dutch Baby

lauralovinglife

The Dutch baby pancake, also known as a German pancake, is a thick, oven-baked dish similar to a Yorkshire pudding.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Appetizer, Dessert, lunch, Main Course, Snack

Cuisine American, German

Servings 8

Equipment

• Cast iron skillet.
• Blender

Ingredients

  

• ½ cup unbleached all-purpose flour Use Gluten-Free All-Purpose Flour to make it Gluten Free
• 2 tablespoons sugar
• 2 tablespoons butter melted
• ½ teaspoon kosher salt
• 4 large eggs room temperature
• ¾ cup whole milk room temperature
• ½ teaspoon pure vanilla extract
• 3 tablespoons unsalted butter room temperature
• Onions or your savory item of choice
• 3 cloves chopped garlic.
• Goat Cheese or your cheese of choice
• Parmesan cheese grated.
• Herbs of your choice

Instructions

 

• Preheat the oven to 425 degrees F. Put your cast iron in the oven to get piping hot.
• To a blender, add the 2 tablespoons melted butter, along with the flour, milk, eggs, salt, vanilla and sugar. Place the top on the blender and blend on high until completely smooth, about 30 seconds. Let come to room temperature.
• Place grated parmesan cheese and herbs de Provence in a bowl and mix.
• Remove the skillet from the oven. add the 4 tbsp of butter and melt. Working quickly, add the batter to the skillet, then evenly top with the cheese and herbs. Transfer the skillet to the oven immediately. Cook until puffed and golden brown, 20 to 25 minutes. (Do not open the door during the first 15 minutes, preferably not at all, or the pancake could deflate.) Tip, where you put the cheese will not puff up, so be careful how much you put.
• Meanwhile, add the olive oil to a nonstick skillet and heat over medium-high heat. Add the onions and sauté until caramelized add your garlic and sauté for 5 minutes, then add balsamic vinegar and cook down.
• Remove the Dutch baby from the oven and top with the onion mixture top with goat cheese, pop back into the oven for for a few minutes. Cut into wedges top and serve immediately.

Keyword Dutch Baby, Pancake, Savory