It’s the weekend. Let the brunches commence!
This Savory Dutch Baby would be fabulous with mimosas.
Until I made this one, I never actually had a Dutch Baby before. I’ve seen them on social media countless times, but had yet to try one myself.
A Dutch Baby is basically a German Pancake similar to a popover or a Yorkshire pudding. It’s baked in an oven instead of in a frying pan on the stove like an American pancake. It has no baking powder in it to make in rise. It’s usually eaten with sweet toppings like fruit and powdered sugar.
So, when I saw this recipe for a Dutch Baby in Bon Appetite Magazine, I definitely wanted to try it.
You first start with heating a cast iron pan in a 350 degree oven until very hot, about 30 minutes.
Then start the batter. Place 3 eggs in a blender and blend until frothy. Add milk and melted butter and continue to blend. Then add flour, cornstarch, salt and pepper.
Remove skillet from the oven and place 1 tbsp of butter in it. Then pour in the batter and bake until puffed and browned for 20-25 minutes.
While it cooled, I prepared my own toppings. I decided to add sautéed spinach, mushrooms, avocado, raw red onions, pumpkin seeds and a sunny side up egg. I kept this one meatless, but you can add bacon or ham slices if you want to. Either way would be delicious.
This is a great brunch choice that is sure to please everyone. Happy Weekend!
Savory Dutch Baby
Ingredients
Dutch Baby
- 3 eggs
- 3/4 cup milk
- 3 tbsp butter, divided
- 1/2 cup flour
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp pepper
Toppings
- 3 cups fresh spinach
- 1 cup mushrooms, sliced
- 1/2 avocado
- 1/4 red onion, sliced
- 2 tbsp pumpkin seeds
- 1 egg
- oil for saute
- 1 tbsp parsley, chopped
Instructions
Dutch Baby
- Place a cast iron skillet, in center of oven and preheat oven to 450°. Let skillet heat for about 30 minutes.Blend eggs in a blender on high speed until very frothy, about 1 minute. Gradually stream in milk, then 2 Tbsp. butter. Blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. Remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Pour batter into skillet. Bake pancake until puffed and brown around edges, 20–25 minutes
Toppings
- Heat a frying pan on medium heat. Add about 1 tbsp of oil. Saute spinach in pan pan until just wilting stage. Season with salt and pepper. Remove from pan and place to the side.Add another tablespoon of oil to the pan. Add sliced mushrooms and cook until browned. Place spinach and mushrooms on the pancake. Top with avocado slices, and red onions. In the same frying pan, add another tablespoon of oil. Fry an egg until crispy on one side. Add on top of the pancake as well. Sprinkle with pumpkin seeds and chopped parsley. Serve hot.
