Savory Dutch Baby
A Dutch Baby is equal parts pancake and popover. It’s sometimes called a German Dutch Pancake, a Bismark, or a pan popover. No matter what you call it, this dish is simple to prepare, versatile, and delicious.
A Dutch baby is an eggy, delicious pancake baked in a skillet or pie plate in a hot oven. You mix up a simple batter, add it to a hot pan, and bake it until it has puffed up almost like a soufflé. It’s light and delicious and so easy to make. I love to make mine in a cast iron skillet because it holds the heat so well.
As the batter bakes in the hot oven inside a preheated skillet, it puffs up like a popover, reaching above the sides of the pan. After you have removed the pan from the oven, the Dutch Baby will hold its lofted shape for a few moments before it begins to release enough steam to deflate into a pancake. It’s really no wonder that this dish with varying appearances and textures has so many different names.
I make a sweet version of a Dutch baby that we eat for breakfast or brunch in the spring and summer. During that time of year, our hens’ fresh eggs are plentiful and we have fresh fruit from the berry patch to spoon on top. I’m not sure why, but we always called that version a Strawberry Puff Pancake. It’s a dish from my childhood that I still enjoy just as much all these decades later.
Until a few months ago, I had never thought to create a savory version. I make omelets and other egg based savory dishes for our dinner table when our girls are leaving plenty of fresh eggs in their nest boxes. Yet, I had never taken the dish we love so much and move it in a deliciously savory direction.
Once I did, this savory Dutch pancake became a weeknight family favorite. It’s so simple to make and so versatile. Dutch baby is such a delightful blend of textures and flavors that it makes the perfect base for any sort of topping from sauces that would normally be tossed with pasta to humble leftovers reheated and spooned on top of a puffy slice of this delicious pancake.
I have yet to find a topping or accompaniment that isn’t delicious with this Savory Dutch Baby. I’ve served it as a base for pasta sauces, leftovers, and as a simple main course with a crisp salad or sautéed vegetables on the side. No matter how you serve it, I am willing to bet that you’ll find yourself turning to this recipe as often as I have during the last few months. I can’t wait to have our fresh garden produce to serve with this dish all summer long!
If you’d like to learn more about the tools I use when making this recipe, you can find them right here:
Savory Dutch Baby
Ingredients
- 2 Tablespoons butter
- 4 large eggs
- 1 cup milk
- ½ cup All-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon fresh thyme leaves
- ¼ cup grated Swiss or Parmesan cheese
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Place the butter in a 9 inch cast iron skillet, or similarly sized oven safe deep pie plate or casserole dish and transfer to the oven as you prepare the batter. I like to place the baking dish or skillet on top of a cookie sheet to catch any excess batter that might overflow the pan as it bakes.
- In a large bowl, beat the eggs using a whisk until they are light and frothy. Add the milk and whisk until well combined. Add the flour, cornstarch, salt, pepper, and thyme and whisk until the mixture is smooth.
- Remove the warm baking dish from the oven. Pour the batter into the pan and sprinkle the grated cheese on top. Return the skillet to the oven. Bake for 25-30 minutes or until the edges are puffed and lightly brown. When the pancake is fully baked, a sharp knife inserted into the middle of the pan will come out clean.
- Remove the pancake from the oven and serve warm. Enjoy!
Can’t wait to try this with fresh garden veggies.
I hope that you’ll enjoy it as much as we do!