Whip up this savory Dutch baby pancake in just 30 minutes! Crispy on the edges, fluffy inside, and packed with cheese, herbs, and veggies—this skillet-baked beauty is perfect for brunch, lunch, or a cozy dinner.
Yields: 2-4 servings
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients:
- For the Batter:
- 3 large eggs
- ½ cup whole milk (room temperature is best)
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional, but adds nice flavor)
- For the Savory Filling (Suggestions – feel free to customize!):
- 1 tablespoon olive oil or butter
- ½ cup chopped vegetables (e.g., mushrooms, onions, bell peppers, spinach)
- 4 ounces cooked and crumbled sausage or bacon (optional)
- ½ cup shredded cheese (e.g., Gruyère, cheddar, mozzarella)
- Fresh herbs for garnish (e.g., chives, parsley)
Equipment:
- Oven-safe skillet, 10-inch or 12-inch (cast iron is ideal)
- Whisk
- Measuring cups and spoons
Instructions with Step-by-Step Pictures:
Step 1: Preheat the Oven and Skillet
- Preheat your oven to 425°F (220°C).
- Place your oven-safe skillet (preferably cast iron) in the oven while it preheats. This is crucial for the Dutch baby to puff up properly.
Step 2: Prepare the Batter
- In a medium bowl, whisk the eggs until light and slightly frothy.
- Gradually whisk in the room temperature milk until well combined.
- Whisk together the flour, salt, and pepper in a separate small bowl.
- Gradually add the dry ingredients to the wet ingredients, whisking constantly until the batter is smooth and lump-free. Don’t overmix.
- If using, whisk in the grated Parmesan cheese.
Step 3: Sauté the Filling (Optional)
- While the oven and skillet are preheating, prepare your savory filling ingredients.
- Heat the olive oil or butter in a separate skillet over medium heat. Add your chopped vegetables (e.g., onions, mushrooms, bell peppers) and sauté until they are softened and slightly browned, about 5-7 minutes.
- If using cooked sausage or bacon, add it to the skillet and heat through. Set aside.
Step 4: Assemble and Bake the Dutch Baby
- Carefully remove the hot skillet from the oven. It will be very hot!
- Add about 1 tablespoon of butter or oil to the hot skillet and swirl it around to coat the bottom and sides evenly. It should sizzle immediately.
- Pour the prepared batter into the hot skillet.
- Immediately scatter the sautéed vegetables and cooked sausage/bacon (if using) evenly over the batter in the skillet.
- Sprinkle the shredded cheese over the top.
- Carefully place the skillet back into the preheated oven.
- Bake for 20-25 minutes, or until the Dutch baby is puffed up, golden brown around the edges, and the cheese is melted and bubbly.
Step 5: Serve Immediately
- Carefully remove the skillet from the oven. Be aware that the handle will be very hot.
- The Dutch baby will start to deflate relatively quickly once it’s out of the oven, so serve it immediately.
- Garnish with fresh herbs, if desired.
- Slice into wedges and enjoy your savory Dutch baby pancake!
Tips for Success:
- Room Temperature Ingredients: Using room temperature eggs and milk helps the batter come together smoothly and promotes better rising.
- Hot Skillet: The key to a puffy Dutch baby is pouring the cold batter into a screaming hot skillet.
- Don’t Peek: Avoid opening the oven door during the first 15-20 minutes of baking, as this can cause the Dutch baby to collapse.
- Customize Your Fillings: Get creative with your savory additions! Consider adding roasted vegetables, different cheeses, or even a dollop of pesto or sour cream after baking.
Enjoy your delicious savory Dutch baby pancake!
