Now that I know how simple it is to make a Dutch Baby, I might never make pancakes again! This savory Dutch Baby is the perfect Brunch showpiece. No standing over the stove flipping pancakes required.
Scallion Herb Savory Dutch Baby
I really can’t believe it took me so long to make a Dutch Baby. The sweet version seems to be more common, but I’m really loving this savory take on the classic.
The end result may look fancy, but making a dutch baby really couldn’t be simpler: You whisk together a handful of ingredients, pour the batter into a hot, buttery pan, and throw it in the oven for 15 minutes. When it emerges, it will be gloriously puffy and beautiful.
I had some really excellent hot smoked salmon in my fridge, so that was the inspiration for the combination of toppings this Dutch Baby got. Not into smoked salmon? Prosciutto, goat cheese, and balsamic and olive oil tossed-arugula is another great combo.
Tips for Dutch Baby success:
- Don’t rush your oven. Give it enough time to reach 425ºF.
- Really whisk the wet ingredients like you mean it. You want the batter to be nice and frothy. Alternately, you can use a blender.
- Make sure the butter fully melts before pouring in the batter. The pan should be hot enough to melt and brown the butter in under a minute.
- DO NOT open the oven before the dutch baby has been baking for 12 minutes, minimum. Resist the urge to peek! The heat needs to stay in there to poof up the pancake.
Once you know how simple it is to make a Dutch Baby, you may never flip pancakes again.
6 eggs, at room temperature
1 1/2 cups milk, or half & half or your favorite dairy-free milk
3/4 cup (80 grams) cassava flour
1/3 cup (38 grams) arrowroot starch
1 teaspoon salt
heaping 1/4 cup sliced scallions (about 6)
1/4 cup chopped fresh herbs (I used parsley and dill)
4 tablespoons butter, cut into 4 pats
labneh, cream cheese, or creme fraiche
Everything Bagel seasoning
sliced scallions or red onions
- Turn the oven on 425ºF and put a large (10-inch) cast iron skillet in to heat up with it.
- In a large bowl, whisk the eggs and milk until frothy
- Whisk in the cassava flour, arrowroot starch, salt, and herbs.
- Once the oven has reached 425ºF, carefully remove the skillet from the oven and drop in the butter. Swirl to coat the pan and melt the butter.
- Once it’s all melted and bubbly, pour in the batter.
- Bake for 15-20 minutes, or until the pancake is poofy and the center is just set.
- Top with any toppings you’d like and serve immediately.
If you didn’t plan ahead and your eggs are cold, simply put them in a medium bowl with warm water for 5 minutes before cracking them into the bowl.
Keywords: savory dutch baby, breakfast, brunh
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