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