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.
Savory Dutch Baby with Smoked Salmon
Once you know how simple it is to make a Dutch Baby, you may never flip pancakes again.Â
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Category: brunch, breakfast
- Method: bake
Ingredients
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 starchÂ
1 teaspoon saltÂ
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
For Serving:
labneh, cream cheese, or creme fraiche
smoked salmon
Everything Bagel seasoning
fresh herbs
sliced scallions or red onions
lemons
capers
Instructions
- Turn the oven on 425ºF and put a large (10-inch) cast iron skillet in to heat up with it.Â
- In a large bowl, whisk the eggs and milk until frothy
- Whisk in the cassava flour, arrowroot starch, salt, and herbs.Â
- 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.Â
- Once it’s all melted and bubbly, pour in the batter.Â
- Bake for 15-20 minutes, or until the pancake is poofy and the center is just set.Â
- Top with any toppings you’d like and serve immediately.Â
Notes
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.Â
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Cari says
Thank you so much for this recipe!! I have made it three times now and it has turned out fabulously every time. I love dill, and this is basically the best dill delivery system ever. 🙂 It’s now my midweek go-to for when I want something easy that also feels like a treat. The blender method has worked really well.
zenbelly says
Thanks, Cari! I’m so glad you love it 🙂
Rachael Winfrey says
Hi there! I just made this recipe and it did not rise well, nor did it really puff up all that much – I used coconut milk that I made from coconut cream I had on hand, and also used my blender instead of whisking – maybe that was the issue? Curious to hear your thoughts! I’m a new Zenbelly fangirl, currently working through your “The Zenbelly Cookbook” and am having a blast. Thank you for your time!
zenbelly says
Hi Rachael,
Sorry it didn’t poof up for you! I don’t think it was the blender usage, they can be made in there and frothy is good… Was your pan really hot? That’s the only thing I can think of since that’s what gets it to poof up when it hits the oven. That and keeping the oven door closed. Glad to hear you’re enjoying cooking through ZBC! <3
Susan says
This looks amazing and I can’t wait to make it with gravlax, goat cheese, red onions and asparagus! Unrelated question: what is avastbakeshop? You mentioned it on instagram.
Thanks for this great recipe!
zenbelly says
It’s a local sourdough baker who sells his breads at the farmers market. Now gluten-free, but organic sourdough made with really good flours and I’ve been loving them!